Tomato & mozzarella tart with roast pepper pesto
Ingredients
- Step 1 375g pack ready-rolled puff pastry
- Step 2 85g coarsley grated parmesan (or vegetarian alternative)
- Step 3 450g jar whole roasted red pepper (we used Karyatis)
- Step 4 olive oil for drizzling (basil oil is good)
- Step 5 4-5 medium-large ripe tomatoes
- Step 6 2 x 125g packs mozzarella balls, drained
- Step 7 basil leaves for scattering
Calories: 540
Carbohydrate: 29 g
Protein: 23 g
Fat: 38 g
Cook time: 30 minutes
Prep time: minutes
Total time: 30 minutes
Servings: 6
TAGS
Buffet
Canape
Lunch
Side Dish
Snack
Starter
Supper
Italian
Josh Eagleton
10-30 minute
30-60 minute
6 serving
600 kcal or less
Angela Nilsen
basil
BBC Good Food
mozzarella
Parmesan
pie
Pizza
Quick
Red pepper
Red pepper
Tart
Tomato
Tomato
Directions
- Step 1 Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
- Step 2 Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
- Step 3 Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.