Serves 4 – 6
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Ingredients
- 375ml pack ready-rolled puff pastry
- 150g mozzarella cheese sliced and torn into rough pieces
- 250g ripe tomatoes
- 2 tbsp pesto
- Some fresh basil
- 1 egg
- Black pepper
Method
1. Heat oven to 200c/fan 180c/gas 6.
2. Half or quarter the tomatoes, place in a roasting tin and drizzle with olive oil and add seasoning.
3. Roast for approx. 25 mins until softened and beginning to caramelise, set aside.
4. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle inside the sheet, giving a boarder of approx 3gm width around.
5. Fork the pastry all over the inside of the marked edge.
6. Spread over a couple of tablespoons of fresh pesto, then arrange the cheese and tomatoes over the centre of the tart.
7. Season to taste and drizzle with a little olive oil.
8. Brush around the boarder with a little beaten egg.
9. Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden.
10. Serve warm with a green salad.
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