WW 5pt
serves 4
1 reduced fat puff pastry sheet, just thawed
1 tbs olive oil
1 small brown onion, thinly sliced
2 garlic cloves, crushed
150g button mushrooms, quartered
1 small red capsicum, coarsely chopped
250g cherry tomatoes, halved
4 thin slices prosciutto, chopped
100g reduced-fat feta cheese, crumbled
1/3 cup fresh basil leaves
Preheat oven to 200C. Line baking tray with baking paper. Cut pastry sheet into 4 squares. Place on tray. Bake for 5 minutes.
Heat oil in a large non-stick frying pan over medium -high heat. Cook onion, garlic and mushrooms, stirring for 3-4 minutes or until just tender. Add capsicum and cook 1 minute. Stir in tomatoes. Cool for 5 minutes.
Spoon vegetable mixture onto pastry squares, leaving a 1cm border. Sprinkle with prosciutto and feta. Bake for 12-15 minutes or until pastry is puffed and golden. Serve sprinkled with basil leaves.
