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RED PESTO, TOMATO & CHEESE TART
Served up with tenderstem broccoli & potato salad, this is a 10/10 summer dinner which is light, quick & easy.
INGREDIENTS
Serves 4
• 400g Cherry Tomatoes
• Olive Oil
• Garlic
• Italian Seasoning / Mixed Herbs
• Chilli Flakes
• Puff Pastry
• Red Pesto
• Goats Cheese (or Mozzarella)
• Egg
STEPS
1
Pop 400g of cherry tomatoes into the oven to roast with a drizzle of olive oil, garlic, Italian (or Mixed) herb seasoning and chilli flakes for around 20 minutes at 180 degrees.
2
Whilst they cook, roll out your puff pastry and score a border around 2cm from the edge. Cover the base with red pesto.
3
Then add your roasted tomatoes & slices of goats cheese. Egg wash the border and then season with black pepper.
4
Pop the tart into the oven for 20-25 minutes or until the puff pastry is crisp and golden. Serve with tenderstem broccoli & potato salad.