Easy tart with few simple ingredients that can make a great light lunch or side dish!
Vegan, soy free, gluten free * | Serves 6 | SIDE
*Use gluten free puff pastry
Ingredients:
- 300g baby potatoes
- 350g courgette
- 1/2 teaspoon of each dried oregano and thyme
- Salt and pepper
- 2 tablespoons olive oil
- 425g puff pastry, 1 sheet
- 3 teaspoons pesto
Steps:
1.Preheat the oven at 180°C.
2.Cut the potatoes and courgettes in 0.5cm round slices.
3.Add the slices in a bowl and season with salt, pepper, oregano & thyme.
4.Add the olive oil and mix to combine.
5.Add the puff on a baking tray on top of a parchment paper.
6.Spread the pesto on top of the pastry.
7.Arrange the potato and courgette slices as shown in the picture below.
8.Bake for 30 minutes or until golden.
Enjoy!