This is one of those recipes that is just oozing with delicious flavours. To ensure this meal is as healthy as possible, be cautious with the oil when frying the vegetables; only a small amount of oil is needed drizzled over the vegetables. Try to use a variety of peppers, as the different colours really add to the appearance. If you're not a fan of strong cheese, then you may prefer to replace the feta with mozzarella, it will work just as well. I like to serve this dish with a green salad. The quantities shown serve 4.

Ingredients

• 500g Puff pastry
• Rosemary infused olive oil
• 2 Peppers, deseeded and chopped
• 1 Onion, cut into chunks
• 1 Courgette, cut into chunks
• 1 Leek, thickly sliced
• 100g Cherry tomatoes, halved
• 2 tbsp Balsamic vinegar
• 60g Basil pesto
• 80g Black olives, pitted and halved
• 1 tbsp Fresh chopped thyme
• 100g Goats cheese

Method

1. Roll out the pastry and divide into 4. Score a 1cm border around each pastry and place onto a greased baking tray. Cool until required.
2. Gently fry the onions, leeks, peppers, courgette and tomatoes in the olive oil, stirring occasionally until slightly browned.
3. Add the olives, thyme, and vinegar and cook for a further couple of minutes.
4. Spread the pesto over the four bases, ensuring none goes over the scored border.
5. Divide the mixture between the four pastry bases, ensuring that no mixture goes over the scored border as this would prevent the edge of the tart from rising.
6. Scatter the goats cheese evenly over the top of the four tarts.
7. Brush the edge of the pastry with a little milk and bake the tarts in an oven at 200 degrees C for 20 - 25 minutes, or until the pastry and cheese are golden brown.