Special Diet

  • 375 g (12 oz) ready-prepared puff pastry
  • plain flour, for dusting
  • vegetable oil, for oiling
  • 4 tablespoons red pesto
  • 200 g (7 oz) cherry tomatoes, halved
  • 150 g (5 oz) mixed roasted peppers, roughly chopped
  • 100 g (3½ oz) feta cheese, crumbled
  • salt and pepper
  • basil leaves, to garnish

Roll out the pastry thinly on a lightly floured surface and cut out a 25 cm (10 inch) round. Place on a lightly oiled baking sheet. Using the tip of a sharp knife, make a shallow cut 1 cm (½ inch) away from the edge of the pastry to form a border. Place on the upper rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook the pastry case for 12 minutes, lifting out the risen centre in a layer from the pastry case towards the end of the cooking time.

Meanwhile mix the pesto in a bowl with the tomatoes, peppers and feta. Spread in an even layer over the pastry, making sure that the filling is contained within the scored rim. Season with salt and pepper. Return to the upper rack of the halogen oven.

Reduce the temperature to 225°C (437°F) and cook for a further 10 minutes until the pastry is puffed and golden, covering with foil if the pastry starts to brown too much. Serve scattered with basil leaves to garnish.

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