Mediterranean slices

Mediterranean slices

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Keep sliced roasted peppers, puff pastry and artichokes in the freezer and you'll never be stuck for a smart starter again

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
515
protein
16g
carbs
42g
fat
33g
saturates
14g
fibre
3g
sugar
6g
salt
1.98g

Ingredients

  • 375g pack ready-rolled puff pastry
  • 4 tbsp green pesto
  • 140g frozen sliced roasted peppers
  • 140g frozen artichokes (about 3 wedges per serving)
  • 125g ball mozzarella, or 85g cheddar, grated

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don’t cut all the way through the pastry. Place on a baking sheet.
  2. Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown.
  3. Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.

Recipe from Good Food magazine, September 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
ali_baba's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty! All the flavours go well together. The cooking time was a bit too much (as mine got burnt!), but otherwise a flawless recipe. Very few ingredients too!

nuffinbuttrouble's picture

Have to strongly agree with Jacqueline! Beware if making this dish for vegetarians, a specialist non-parmesan pesto will be required. No parmesan is suitable for veggies!!!

fluffyjacq's picture

Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

cheesescones's picture

I am not too keen on artichokes either so I replaced this ingredient with sliced red onions and strips of anchovy - delicous!

jennif's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is gorgeous!
I left out the artichokes because i don't like them but it tasted great without them. I made them as a starter for a number of people and they were voted the best dish!
Will definitely be making them again.

holds1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are fantastic. I also added caramelised onions (caramelised in balsamic vinager and 1 tsp brown sugar) on the top and chedder.

My partner hates veg of any sort but loved this.

Not sure if you are supposed to freeze uncooked. I froze after cooking and they were fine reheated in the oven for 10 mins although the pastry was obviously crispier. I think you can freeze them uncooked.

Great recipie

sharonst's picture

This is lovely, I used artichokes and roasted peppers out of jars, I have also made it adding mushrooms. It is very versatile.

Questions

Tips