Our Favourite Recipes
Basil Pesto and Tomato Tart
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.
Buon Appetito
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
Method
- Preheat oven to 180°C/Gas mark 4
- Lightly grease a loose bottom tart tin (27cm diameter)
- Unroll the pastry sheet to line the tin and trim away extra pastry
- Spread one large tbsp Sacla’ Pesto over the pastry, right to the edges
- Arrange slices tomato attractively on pastry base, covering entire surface with a single layer
- Grind over some black pepper and evenly dot mozzarella over tomatoes
- Cook for 15-20 minutes until tomatoes are soft, cheese melting and browning slightly on top and pastry is golden
- Remove from oven, transfer tart from tin to serving plate, scatter with fresh basil and serve with a crisp green salad
