29 Jun Cheese, Tomato and Pesto Tart
Serves 6
Calories per serve 370cal
Time to make: 30 mins
(GF) V
INGREDIENTS
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350g Ready to Roll puff pastry (GF alternative)
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85g Edam/Tasty Cheddar cheese
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250g Punnet Cherry tomatoes
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100g Basil Pesto
DIRECTIONS
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Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese and tomatoes over the centre of the tart, then season to taste.
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Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad or vegetables
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