This tart is simply, yet so tasty. It only takes a few ingredients and the tart can be made in less than 30 minutes :D
Excuse the crappy picture


1 Block/sheet of puff pastry (store bought or homemade)
50 g of Feta cheese
1 Medium sized zucchini/courgette
1 large Carrot
4 Mushrooms
2 Capsicums in the colour of your choice
6-10 Cherrytomatoes
1½ tsp of Pesto
4 tsp of Tomato Puree
½ tsp of Sugar
A tiny bit of water

How to:

Preheat your oven to 200°C or 392°F. Put your puff pastry on a clean, dry surface and roll it out into a rectangular shape that fits your baking sheet. It needs to be around 4mm in thickness. Mix the tomato puree, pesto, sugar and water together to make paste. Smear it on the pastry, but leave an edge (1½-2cm) all around. Use a peeler and make thin slices of zucchini and carrot. Scatter them all around your pastry, making sure to avoic the clean edge. Slice the mushrooms and capsicums and do the same with those as you did with the carrot and zucchini. Half the tomatoes and put them on the tart. Crumble the feta cheese on the tart until you think you have enough. The key is to not use too much feta. a little goes a long way.

Put the tart in the oven and bake it until golden brown. Mine got around 20 minutes and was nice and crispy, but your pastry might need less or more.

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