Special Diet

Pesto and Antipasti Puff Tart

cook 30 mins
  • 375 g (12 oz) pack ready-rolled puff pastry
  • 3 tablespoons ready-made pesto
  • 300 g (10 oz) yellow and red cherry tomatoes, halved
  • 150 g (5 oz) mixed antipasti (artichokes, roasted peppers, mushrooms and aubergine), from a jar, drained
  • 100 g (3 1/2 oz) goats’ cheese, crumbled
  • basil leaves, to serve
  • Lay the puff pastry on a baking tray. Score a 2.5 cm (1 in) margin around the edge and prick the base with a fork.
  • Top with the pesto, cherry tomatoes, mixed antipasti and goats’ cheese. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes.
  • Top with the basil leaves and serve.
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