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Prepare Pre rolled puff pastry.
Use red onion.
Prepare green pepper.
You need garlic.
Provide butter.
You need parsley.
Prepare feta.
You need to prepare cherry tomatos.
Prepare oregano.
Prepare parmesan.

Diana Henry's tart with buttery, flaky puff pastry, creamy Italian cheese and autumnal vegetables makes for a wonderful lunch if you're entertaining. A box of puff pastry stashed in the freezer means magical things can happen, including a tart with a colorful mosaic of summer vegetables layered on Store-bought puff pastry is worth always having in the freezer, but did you know you can also freeze pesto? The next time you make a big batch or find. These super easy Puff Pastry Tarts taste amazing and are a great way to expose children to a range of vegetables.

Roll out the puff pastry sheet and pre heat the oven to 180 Celsius.
Heat the butter in a pan over medium heat, finely chop the garlic and parsley and add the the butter, until melted and the garlic slightly browned.
Remove pan from the heat, and brush the butter mixture over the pastry sheet, and grate over the parmesan.
Chop up the onion, pepper and tomato, and distribute over the pastry, sprinkle over the oregano and the feta.
Bake for around 20 minutes or until the pastry is golden brown, and serve with a small salad..
(Optional) Heat a pan with a few tbsp's of balsamic vinegar over a low heat, until thickened into a glaze, and drizzle over the cooked tart.

A flexible recipe that is easy to adapt to suit taste or to the ingredients you have available. My youngest has declared that he doesn't like snow peas, however, it would seem that. The flavors in this tart come together so well. All you need to do it dice the veggies and thaw your puff pastry. Mmmm, puff pastry is so delicious!

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