Antipasto Puff Pastry Tartlets - cooking recipe

Ingredients

1/4 cup olive oil
2 cloves garlic, crushed
1 small red pepper, seeded and coarsely chopped
1 small yellow pepper, seeded and coarsely chopped
1 medium zucchini, thinly sliced
2 None baby eggplant, thinly sliced
1 small red onion, thickly sliced
1/2 cup drained sun-dried tomatoes, thinly sliced
5 oz baby mozarella balls, halved
1/2 cup finely grated Parmesan cheese
1/2 cup firmly packed fresh basil leaves
2 sheets frozen puff pastry, thawed
1/3 cup tomato pasta sauce
2 tbsp olive tapenade

Preparation

Preheat the oven to 400\u00b0F.
Combine the oil and garlic in a large bowl. Add the peppers, zucchini, eggplant and onion; toss gently to coat.
Cook the vegetables, in batches, on heated oiled grill pan (or in a skillet or on the grill) until lightly browned and just tender. Transfer to a large bowl. Add the tomatoes, cheeses and basil and toss gently to combine.
Cut the pastry sheets in half and place on oiled baking pans. Fold 1/4 inch of the edges inward to create a rim. Divide the sauce among the pastry pieces, spreading it to the rim. Top with the vegetable mixture.
Bake for about 15 mins or until lightly browned. Serve the tartlets topped with tapenade.