This is my entry for “Weekend Herb Blogging”, hosted this week by Kalyn from “Kalyn’s Kitchen”.

Sundried Tomato Pesto Tart with Mushrooms & Onions

500g ready puff pastry (removed from the fridge 20 minutes before)
100g sundried tomato pesto (about ½ jar)
250g white button mushrooms (sliced)
2 onions (sliced)
150-200g medium mature cheddar cheese (grated)
rainbow peppercorns
sea salt
1 tbs grape seed or olive oil
rolling pin
baking sheet – optional
large roasting dish or four 20cm (8 inches) wide flan dishes

Preheat oven to 200°C (392°F).
On the Teflon or silicon baking sheet roll out the pastry.
Place pastry on the baking sheet in a large roasting dish.
You can also divide pastry into 4, roll out with the rolling pin and place in four 20 cm (8 inches) wide flan dishes.
Spread pesto over the pastry.
In meantime stir fry onions and mushrooms on oil till there is no more water, season with salt.
Spread mushrooms and onions evenly on the top of pesto.
Sprinkle with cheddar cheese, season with freshly ground rainbow pepper and place in the oven.
Bake for about 15-20 minutes, reducing heat towards the end of baking if edges of the pastry are getting too brown.

For the main dish serve with plenty of salad.

Serve 3-4 people.

* Rainbow peppercorns are mix of black, white, pimento, green and red pepper. Can be found in all good stores.

To see updated version of this recipe, please click here.