Easy and Delicious: Roasted Bell Peppers, Mozzarella, Pesto and Parmesan Tartlets with Homemade Roasted Asparagus

Serves 4 (12 tartlets)

Prep: 20 min

Cook: 35 min


Nutrition Facts (per 1 serving):

Calories: 616

Fat (g): 45.4

Carbs (g): 32.1

Protein (g): 23.8



1 puff pastry dough

75g of grated parmesan

125g of roasted bell pepper, chopped up

225g of mozzarella, chopped up

12tsp of basil pesto

12 asparagus

3tbs of olive oil

2 garlic cloves, finely chopped

Sea salt and freshly ground pepper



  1. Pre-heat the oven to 190°C / 275°F
  2. Roll out the dough and cover evenly with parmesan. Fold the dough in 4 and roll out again using a rolling pin and draw rings of approximately 10 cm in diameter.
  3. Place each ring on a muffin or mini tartlet tray and bake blind for 15 min.
  4. Take the tartlets out of the oven (leave it on) and on each tartlet, put 3 pieces of roasted bell pepper, spread with one tea spoon of basil pesto and top up with 2 pieces of mozzarella, sea salt and pepper.
  5. Place the asparagus on an oven dish, drizzle with olive oil, sea salt, pepper and garlic.
  6. Place the asparagus and tartlets in the oven and cook for 10 min.
  7. Serve the tartlets warm, each one topped with one asparagus.


Inspiration: The Gate Vegetarian Cookbook



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s