Meals and Courses

Margherita Tart

cook 30 mins
  • 375 g (12 oz) sheet of pre-rolled puff pastry
  • 3 tablespoons green or red pesto
  • 300 g (10 oz) cherry tomatoes, halved (or regular tomatoes, sliced)
  • 125 g (4 oz) mozzarella cheese, torn or sliced
  • 12 pitted green or black olives in brine, rinsed and drained (optional)
  • 1 teaspoon dried oregano (optional)
  • 2 teaspoons olive oil
  • rocket salad, to serve (optional)
  • Unroll the sheet of pastry on a lined or lightly greased baking sheet and lightly score a 1.5 cm (3/4 inch) border around the edge.
  • Spread the pesto evenly over the base, working within the border. Arrange the cherry tomatoes and mozzarella over the pesto, then scatter over the olives and oregano, if using.
  • Drizzle with the oil and bake in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 20–25 minutes until the pastry is crisp and golden. Cut into squares and serve with a rocket salad, if desired.
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