Black Bomber Vegetable Tartlets

45 Mins
6 people
Home Recipes By Product Balsamic Caramelised Onion Chutney Black Bomber Vegetable Tartlets


  • 10-12 fine asparagus spears
  • 1 block ready-made puff pastry
  • 3-4 tbsp Black Bomber pesto
  • Roasted red or yellow peppers, sliced
  • 2-3 baby courgettes, sliced
  • 1 red onion, thinly sliced
  • 100g Black Bomber, sliced
  • Balsamic Caramelised Onion Chutney
  • Fresh basil leaves, to garnish


  • Preheat oven to 190C fan/ 210C conventional/Gas 6 and line 2 baking trays with parchment or greaseproof paper.
  • Trim the ends off the asparagus then cut into 2 or 3 pieces, approximately 5-6cm long. Blanch in boiling water for 2 minutes, then drain.
  • Roll out the puff pastry on a lightly floured board to about 30x20cm. Use a sharp knife to cut in half lengthways then 3 across to make 6 squares, about 10x10cm each.
  • Score a square about 1cm in from the edge of each piece of pastry. Carefully transfer to the lined baking trays.
  • Divide the pesto between the pastry squares and spread to the edge of the inner square.
  • Place a few slices of peppers, courgettes and onion on to each tart. Add a few asparagus pieces, topped by a couple of slices of Black Bomber.
  • Bake in the oven for 10 minutes, or until the pastry is golden, then reduce the heat to 170C and cook for a further 5-10 minutes until the cheese and pastry are golden.
  • Serve with Snowdonia Balsamic Caramelised Onion Chutney on the side.