PESTO & TOMATO PUFF PASTRY TART
This quick and easy tart needs only 5 ingredients. It's delicious and such a crowd pleaser!
Ingredients
- 320 g puff pastry sheet (most of these are vegan, but do check)
- 90 g vegan or regular green pesto
- 500 g small tomatoes halved
- olive oil for glazing
- sea salt & freshly ground black pepper
- to serve: fresh basil
Instructions
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Roll the puff pastry sheet out on a baking tray and cut it into the biggest circle you can (don't throw the leftover pastry away – you can use it to make mini tarts or pesto straws!). Use a knife to create an indent about 1.5cm in from the edge of the pastry, around the whole circle, to create the crust.
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Spread the pesto all the way up to the crust, then lay the tomatoes, in a spiral, over the top. Use a pastry brush to glaze the whole tart with a little olive oil, then sprinkle with salt and black pepper and bake for 25-30 minutes, or until the pastry around the edge is lovely and golden.
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Finish with a few sprigs of fresh basil and an extra grind of black pepper. Serve warm.
Want more quick and easy lunch recipes? Try this Roasted Red Pepper & Cannellini Toast.
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