So when it came to eating it had to be fast, and looking through the fridge for left overs I came accross homemade tomato sauce, peppers and mozzarella.... and this is what it became, using the same idea with puff pastry as the asparagus and gruyere tart from last year. As I have basil growing in a few pots it was still going strong, and some larger leaves went on top of the tomato sauce. The peppers were fried in a little olive oil and balsamic added at the last minute and you cook for 20 mins. The puff pastry pizza - how can you go wrong?
More info on Meat Free Monday here.