Basil pesto, roasted cherry tomatoes and fresh mozzarella are layered over puff pastry in this savoury tart. I cut the tart into large pieces and serve with a green salad for dinner - you can easily cut it into small squares and serve as a starter.
1 person made this
300g cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
1 sheet frozen puff pastry, thawed
3 tablespoons basil pesto
225g fresh mozzarella cheese, sliced
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Line a rimmed baking tray with baking parchment.
Combine cherry tomatoes, olive oil, balsamic vinegar, salt and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking tray.
Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
Line another baking tray with parchment. Roll out puff pastry and arrange to fit tray. Make shallow cuts 2cm from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
Bake in the preheated oven until puffed up slightly, about 10 minutes.
Spread pesto over the centre of the pastry rectangle. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.