plum tomato and basil tartby Elaine Johnson |
| Preperation time: 25 mins Cooking time: 20 mins Serves: 5 |
| Recipe Ingredients |
| 340g frozen puff pastry, thawed; 130g sun dried tomato pesto; 125g mozzarella cheese, diced; 50g mature cheddar cheese, grated; 220g baby plum tomatoes, cut in half; freshly ground black pepper; fresh basil to garnish. |
| Recipe Method |
| Roll out the pastry into a 30cm by 25cm
rectangle. Trim the edges with a knife and place on a nonstick
baking tray. Score the pastry 1.5cm in from the edges. Spread the pesto over the central area of the pastry. Scatter the mozarella and chedder cheese over the pastry. Arrange the tomatoes on the cheese. Season with the pepper. Bake in a preheated oven (220c/gas7) for 20 mins. Garnish with the basil leaves. Can be served hot or cold. |
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pie Mediterranean pasta Chilli cheese sweet potatoes Zakuski Macaroni cheese |
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