Tomato and Mozzarella Tart with Roast Pepper Pesto
This colourful Italian tart is an excellent choice for sharing. It features a crisp puff pastry base topped with Parmesan, roasted red peppers, fresh tomato slices and creamy mozzarella balls. Finished with a drizzle of oil and fresh basil, it's a simple yet impressive dish ideal for a buffet, lunch, starter or supper. It takes just 30 minutes to prepare and bake, making it a convenient option for entertaining friends.
Ingredients
- 375g pack ready-rolled puff pastry
- 85g coarsley grated parmesan (or vegetarian alternative)
- 450g jar whole roasted red pepper (we used Karyatis)
- olive oil for drizzling (basil oil is good)
- 4-5 medium-large ripe tomatoes
- 2 x 125g packs mozzarella balls, drained
- basil leaves for scattering
Method
- Place a baking sheet into the oven and set it to preheat to fan 200C/conventional 220C/gas 7. Lining a shallow rectangular tin, approximately 20 x 30cm, with the ready-rolled pastry. Lightly prick the base all over using a fork.
- Sprinkle the coarsely grated Parmesan evenly across the pastry. Drain the jarred roasted peppers and pat them dry with paper towels. Arrange the whole peppers widthways over the cheese-covered base. If the peppers are not in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is golden and puffed.
- Cut the tomatoes and drained mozzarella balls into slices. Place alternating, slightly overlapping rows of tomato and mozzarella over the baked peppers. Drizzle with olive oil, scatter basil leaves on top, add an extra grinding of black pepper, and serve immediately while the pastry is still warm.
Nutrition (per serving)
Calories540 kcal
Fat38 g
Saturates17 g
Carbs29 g
Fibre2 g
Protein23 g
Sodium1016 mg
Salt2 g
Recipe details
Skill levelEasy
CategorySide dish
Cuisineitalian
DietVegetarian
