Antipasto Tarts

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 12 ounces puff pastry, ready rolled
• 1 egg, beaten
• 3 tablespoons pesto sauce
• 3 ounces roasted red peppers, drained and sliced
• 3 ounces artichoke hearts, drained and sliced
• basil, torn

Recipe

• 1 heat the oven to 375°f.
• 2 divide the pastry into 8 rectangles and transfer onto a baking sheet. score a 1/2in border around the edges of each rectangle and brush the edges with beaten egg.
• 3 bake for 15 mins until risen and golden.
• 4 gentley sqush the risen centres. spread with the pesto and top with the artichoke hearts and peppers.
• 5 scatter on the basil and serve.