Ready in 45 minutes
2 large red peppers, deseeded and cut into strips
1 tbsp olive oil
250g puff pastry
150g Camembert cheese, thinly sliced
150g bag rocket and watercress salad
1. Preheat the oven to 220C, 200C Fan, Gas Mark 7. Place the pepper strips in a shallow roasting tin. Drizzle over the olive oil and roast for 15 minutes until just tender. Leave to cool.
2. Roll the pastry out on a lightly floured surface to a rough square shape the thickness of a pound coin. Trim with a sharp knife to make a 26cm square. Cut into 4 x 13cm squares. Place the squares of pastry on a baking sheet lined with baking paper. With the tip of the knife, score a border in each pastry square about 1cm in from the outer edge.
3. Top each pastry square with some of the roasted pepper strips and cheese slices.
4. Bake in the preheated oven for 15-20 minutes until the pastry is risen and golden and the cheese has melted. Serve warm with the salad leaves.
Add extra flavour by spreading a thin layer of pesto sauce or tomato chutney in the pastry square before topping with the pepper and cheese.