Pepper, Feta and Chutni Tart

Serves: 6

Cost Cutting Eco Friendly

Know your nutrients

Calories

414 -

Fat

27.4g -

Saturates

14.4g -

Sugars

6.2g -

Salt

2.37g -

Protein

13.3g -

Carbs

26.3g -

Fibre

2.7g -

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This dinner is ready in under an hour, so is ideal for a midweek meal. Serve it with new potatoes and green beans for a sensational supper.

Pepper, Feta and Chutni Tart Recipe: Veggie

Ingredients
Method

Ingredients:

2 red peppers, deseeded and thickly sliced
1 tbsp olive oil
60g vegetarian-friendly Parmesan-style cheese, grated
320g pack puff pastry sheet
1/2 x 250g jar The Spice Tailor Tomato, Garlic & Chilli Chutni
250g cherry tomatoes, halved
200g feta, crumbled
1 tbsp coriander leaves, roughly chopped
green leaf salad, to serve

method:

Preheat the oven to 220C/425F/Gas 7. Toss the peppers with the olive oil, transfer to a baking sheet and bake for 15 minutes until softened.
Meanwhile, open out the pastry and place on a baking sheet. Prick the pastry lightly with a fork then spread the chutni over the surface.
Arrange the roasted peppers and cherry tomatoes on top then scatter over the crumbled feta. Bake for 20-25 minutes until puffed and golden. Scatter over the chopped coriander, cut into rectangles and serve warm with a leafy salad.

Print Recipe www.waitrose.com