I’m a sucker for pastry. Whether sweet or savoury if pastry is on the menu, it’s mine! I would eat croissants and danish pastries everyday for breakfast if I could. I tell myself that I can make sinful pastry quite virtuous when I load it with fresh vegetables and don’t eat the whole thing (which is difficult!) but I do try to ration myself with this one.I make it when I don’t feel like having a dinner that is laden with meat or sauce or if I have over-zealously bought way too many vegetables on the weekly shop and have to use them up. it’s so quick and actually ends up looking quite impressive despite the fact that it is one of the easiest recipes in my repertoire. 

I use the chilled ready-rolled puff pastry here and I’m not going to tell you that you should make your own (who has the time for that?). Feel free to switch up the vegetables depending on what you have to hand. Mushrooms, asparagus, aubergine and even broccoli all work well. Just try to cut them so that they are all roughly the same size to ensure that they cook evenly.

Ingredients

One packet of ready-rolled puff pastry

200g Feta Cheese

One Red Pepper

One Yellow Pepper

One Green Pepper

Two Red Onions

8-10 Cherry Tomatoes

Three cloves Garlic, finely chopped

Three tablespoons Green Pesto

One tablespoon Olive Oil

Method

Preheat the oven to 180C.

Slice all of the vegetables to roughly the same size.

Heat the olive oil to a low to medium heat in a large pan and add the garlic. Stir on the heat until the garlic just begins to release its aroma.

Add the vegetables to the pan and sauté for 10 minutes until the vegetables are just soft.

While the vegetables are cooking unroll the puff pastry. Place it on a lined baking tin (I use the greaseproof paper that the puff pastry is packaged in for this) and spread the pesto across the surface leaving a 1/2 centimetre border clear around the edge.

Place the baking tray in the oven for 7-10 minutes until it has just puffed up but is still pale.

Now place the vegetables on the pastry base and dot pieces of feta throughout. Season well with plenty of black pepper and put back in the over for a further 15-20 minutes until the pastry is golden brown and the vegetables are beginning to colour.

Leave to cool for five minutes before slicing and enjoy!