PESTO & TOMATO PUFF PASTRY TART
A simple, crowd-pleasing tart made with just a few ingredients. Ready in about 40 minutes, it’s perfect for lunch, a light dinner, or to serve at gatherings.
Ingredients
-
320
g
puff pastry sheet
(check packaging if you need it to be vegan) -
90
g
green pesto
(vegan or regular) -
500
g
small tomatoes
halved -
olive oil
for brushing - sea salt & freshly ground black pepper
- to serve: fresh basil
Instructions
-
Preheat the oven to 180°C (fan)/390°F/gas 6.
-
Unfold or roll the puff pastry onto a baking tray. Trim it into the largest circle you can—reserve any trimmings for making small pastries or twists. Use a knife to score an indent about 1.5 cm from the edge all the way around to form a raised crust.
-
Spread the pesto evenly across the pastry up to the scored edge. Arrange the tomato halves in a spiral or overlapping pattern over the pesto. Brush the tomatoes and pastry edge lightly with olive oil, season with sea salt and black pepper.
-
Bake for 25–30 minutes, or until the crust is puffed and golden and the tomatoes are tender. Remove from the oven and let it sit for a few minutes.
-
Finish with torn fresh basil leaves and an extra grind of black pepper. Serve warm or at room temperature.
If you like quick lunches, try a roasted red pepper and cannellini toast recipe for another simple, flavourful option.