Mediterranean slices

Mediterranean slices

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(8 ratings)

Prep: 10 mins Cook: 20 mins


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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal515
  • fat33g
  • saturates14g
  • carbs42g
  • sugars6g
  • fibre3g
  • protein16g
  • salt1.98g
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  • 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


  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.

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Comments, questions and tips

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30th Apr, 2018
These are delicious! Super quick too. I bought frozen pre-cut pastry squares and it was even quicker. I didn't use frozen veg, I used jars of drained .artichokes and mixed peppers. Will definitely make these again and again
10th Jan, 2016
So tasty don't know why this recipe doesn't have more ratings! Followed recipe exactly apart from the fact that I used roasted peppers and artichokes from a jar which I drained of oil. Used frozen just-rol ready rolled sheets of puff pastry and it was perfect!!! Great as a lunch with just a simple side of salad leaves dressed with a small splash of balsamic vinegar.
29th Mar, 2013
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!
26th Sep, 2011
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!!!
17th Sep, 2011
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.
9th Apr, 2011
I am not too keen on artichokes either so I replaced this ingredient with sliced red onions and strips of anchovy - delicous!
23rd Feb, 2011
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.
9th Jun, 2009
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
20th Jan, 2009
This is lovely, I used artichokes and roasted peppers out of jars, I have also made it adding mushrooms. It is very versatile.
2nd Aug, 2018
Probably a bit basic, but would it be possible to score the pieces, add pesto and pile on peppers and artichokes and then put those back in the freezer? The idea being is all that would need to be done is preheat oven to 200 and throw them in for 15-20 minutes? I don't like the texture of melted cheese much so i would probably just sprinkle with grated when its on the plate.
goodfoodteam's picture
3rd Aug, 2018
Thanks for your question. You could freeze these before cooking but you'll need to increase the cooking time to ensure they are cooked all the way through. Enjoy!
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