mediterranean tart, vegetarian

super-easy starter or lunch with flavours to please everyone

This is a perfect starter course when you’ve got a lot going on in the kitchen – it’s easy, low maintenance and takes no time at all. The pastry I used was vegan – so if you wanted to omit the mozzarella and swap anchovies for olives/salt that’s okay – and vegan pestos are everywhere these days. You can prepare the spread in advance and do all the chopping, but I wouldn’t recommend making the tart in advance or the pastry can go soggy!


1 roll of puff pastry

1 ball mozzarella

2 tbsp aioli

1 tbsp pesto

5 anchovy fillets

pinch black pepper

handful olives

handful sundried-tomatoes

handful pine nuts


  1. Pop a roll of puff pastry (or make your own if you have a million years going spare haha) in an oven set to 180C for 3 mins to get some colour and keep the base crisp.
  2. Mix alioli, pesto, chopped anchovies and black pepper together and spread onto the pastry, and then cover it with sliced mozzarella.
  3. Slice some olives, sundried-tomatoes and whatever else you like and dot them around the tart.
  4. Before putting back in the oven for 10ish mins, scatter some pine nuts on top!

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