Vegetable Tartlets

Ingredients:
1 pack of ready rolled puff pastry
1 red pepper - deseeded and cut into strips
1 yellow pepper - deseeded and cut into strips
1/2 a small red onion - cut into strips
1/4 of a fennel bulb - cut into strips
1 pack of feta cheese - cut into small cubes
4 tsp pesto
12 small plum or cherry tomatoes - cut in half
12 green olives
1 egg
Spray of oil

Method:
Place the strips of fennel onto a baking tray with a light spray of oil and cook in the oven for about 5-8 minutes to begin to roast
Cut the puff pastry into quarters and place onto baking parchment or greaseproof paper on a baking sheet
With the tip of a sharp knife, about 1/2 cm in from the edge, score a line inside each edge of the pastry to make an inner square/rectangle - don't cut all the way through
Brush beaten egg around the edges of the pastry - making sure all the area outside of the scored lines is covered
Spread 1 tsp of pesto around the inner shape of each piece of pastry
Share out the other ingredients between the 4 pieces of pastry - keeping all the vegetables and cheese inside the scored lines
Cook in the oven at 180 degrees for 12-15 minutes until the pastry is golden brown

Makes 4 tartlets
Served with a grilled salmon fillet and a spoon of homemade sweet chilli jam
These tartlets are very tasty to eat cold with a salad.