Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 2 people
Estimated cost per serve is 4.54 dollar
Difficulty level: 2 out of 4
8 Ingredients
- 1 sheet ready rolled puff pastry, thawed
- 300grams sweet potato, peeled, thinly sliced
- 1/2 red onion, cut into wedges
- 1/4 red capsicum, cut into strips
- 5milliliter olive oil spray
- 150grams cherry tomatoes, halved
- 1/2 cup basil pesto
- 50grams ricotta cheese, crumbled
Nutrition per serving
3320kJ / 795Cal
3320 Kilojoules or 795 Calories
38% of daily energy intake*
Protein
14.7grams
Fat
51.0grams
Carbs
65.0grams
Sugars
15.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Place the pastry sheet on a baking tray lined with baking paper. Prick surface with a fork.
Step 2 of 4
Bake for 15 minutes or until puffed and golden. Remove from oven and set aside to cool completely.
Step 3 of 4
Place the sweet potato, onion and capsicum on a baking tray lined with baking paper. Spray with olive oil.
Step 4 of 4
Bake for 10 minutes then add tomato and cook for another 5 minutes. Remove from the oven and cool slightly. Spread the cooked pastry with pesto. Top with roasted veg and ricotta. Serve. Baby: Make as a mash, omitting pastry, onion, capsicum and pesto. Pass the baked sweet potato and tomato through a sieve to remove tomato skin and seeds. Blend with ricotta, 1 cup steamed brown rice and 1/2 cup cooled boiled water. Toddler: Omit onion and capsicum and serve as a mini tart with cooked corn.
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