Basil Pesto and Tomato Tart

Name: Basil Pesto and Tomato Tart
Prep time: THMS
Cook time: THMS
Ingredients: Butter to grease; 1 pack Jus-Rol Ready Rolled Puff Pastry; 1 pot or 2 tbsp Sacla’ Basil Pesto; 3 Plum tomatoes, sliced thinly into disks; Black pepper; 70g Mozzarella, torn into even sized pieces about 3cm x 3cm; A small handful of Basil leaves, to garnish

When is a pizza not a pizza? When it's a Basil Pesto & Tomato Tart! This easy-as-pie recipe swaps dough for puff pastry to give the tomato, mozzarella and Pesto topping a gorgeous buttery contrast. A perfect mid-week dinner treat.

Cook Time

35 mins

Serves

Ingredients

Butter to grease
1 pack Jus-Rol Ready Rolled Puff Pastry
1 pot or 2 tbsp Sacla’ Basil Pesto
3 Plum tomatoes, sliced thinly into disks
Black pepper
70g Mozzarella, torn into even sized pieces about 3cm x 3cm
A small handful of Basil leaves, to garnish

How to make the recipe

Step 1

Preheat oven to 180¬∞C/Gas mark 4

Step 2

Lightly grease a loose bottom tart tin (27cm diameter)

Step 3

Unroll the pastry sheet to line the tin and trim away extra pastry

Step 4

Spread one large tbsp Sacla‚Äô Pesto over the pastry, right to the edges

Step 5

Arrange slices tomato attractively on pastry base, covering entire surface with a single layer

Step 6

Grind over some black pepper and evenly dot mozzarella over tomatoes

Step 7

Cook for 15-20 minutes until tomatoes are soft, cheese melting and browning slightly on top and pastry is golden

Step 8

Remove from oven, transfer tart from tin to serving plate, scatter with fresh basil and serve with a crisp green salad