These vibrant tarts, topped with pesto, tomatoes, olives and ricotta, are easy to make with ready-rolled puff pastry. Serve with a salad of radicchio leaves or some coleslaw. Delicious!
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Vary the toppings using ingredients you already have, or try these: * Cream cheese topped with scrunched smoked salmon trimmings. Bake, then scatter with rocket. * Brush the young asparagus witholive oil and bake (while the pastry bases are cooking, on the shelf below) for 12 minutes. Spreadgreen pesto over each tart. Top with the asparagus and scatter with shaved Parmesan cheese. Bake for 2 minutes.