Colourful and tasty savoury tart with tomato pesto, courgette, peppers and aubergine.
Vegetable Spiral Tart
1 packet Ready Rolled Shortcrust Pastry
100g Sundried Tomato Pesto
2 Red Onions, finely sliced
1 Courgette, finely sliced
1 Red Pepper, finely sliced
1 Green Pepper, finely sliced
1 Yellow Pepper, finely sliced
½ Aubergine, finely sliced
Handful of Fresh Basil
Pre-heat the oven to 180°C / Fan 160°C / Gas Mark 4.
Line a 22cm loose-base tart tin with the pastry, setting aside any offcuts.
Prick the base several times with a fork and refrigerate for 30 minutes.
Line the pastry base with a circle of baking paper and fill with baking beans.
Blind bake in the oven for 8 minutes, then remove the paper and beans and leave to cool slightly.
Fill the pastry base with the pesto.
Starting with the outside edge of the tart, add the vegetable slices, layering until full.
Braid any remaining pastry and stick around the perimeter of the tart to create a decorative crust.
Increase the oven temperature to 200°C / Fan 180°C / Gas Mark 6 and bake for a further 20 minutes.
Top the tart with fresh basil leaves and serve immediately.