PESTO & TOMATO PUFF PASTRY TART
This quick and easy tart uses just five ingredients and comes together in under an hour. It’s a crowd-pleasing option for lunch, a picnic or a light dinner.
Ingredients
-
320
g
puff pastry sheet
(most are vegan, but check the packaging) -
90
g
green pesto
(vegan or regular) -
500
g
small tomatoes
halved -
olive oil
for glazing - sea salt & freshly ground black pepper
-
fresh basil
to serve
Instructions
-
Preheat the oven to 180°C (fan)/390°F/gas 6.
-
Place the puff pastry on a baking tray and roll it out slightly. Cut the pastry into the largest circle you can—reserve any scraps to make mini tarts or pesto straws. With a knife, score an indent about 1.5 cm from the edge around the whole circle to form the crust.
-
Spread the pesto evenly across the pastry up to the scored edge. Arrange the tomato halves in a spiral on top of the pesto. Lightly brush the whole tart with olive oil, season with sea salt and freshly ground black pepper, then bake for 25–30 minutes, or until the pastry edge is golden and crisp.
-
Remove from the oven and finish with fresh basil leaves and an extra grind of black pepper. Serve warm.
Want more quick, easy lunch ideas? Try the Roasted Red Pepper & Cannellini Toast recipe on the same site.