- Fry beetroot, onion and mushroom in evoo until soft.
- Add sweet potato, capsicum and asparagus.
- Add in Caramelised Wattleseed Balsamic.
- Turn off heat and place a lid on the pan to let the vegetables finishing cooking.
- To assemble, spread Kale Pesto over a sheet of puff pastry.
- Add cooked vegetables and arrange baby boconcinni top.
- Fold in sides of pastry to form a tart.
- Place in a moderate oven and cook until pastry is golden brown and cheese has melted.
- Slice and devour.