Pesto and Tomato Tart


  • 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


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