Special Diet

  • 350 g (11½ oz) puff pastry, defrosted if frozen
  • plain flour, for dusting
  • 3 tablespoons Pesto (see page 86)
  • 250 g (8 oz) baby plum tomatoes, halved
  • 100 g (3½ oz) feta cheese, crumbled
  • 4 tablespoons freshly grated Parmesan cheese
  • handful of basil leaves
  • salt and black pepper

Roll the pastry out on a lightly floured work surface to form a rectangle 25 x 35 cm (10 x 14 inches). Using a sharp knife, score a 2.5 cm (1 inch) border around the edges. Transfer to a baking sheet and spread the pesto over the pastry.

Arrange the tomatoes and feta over the top and scatter over the Parmesan. Season with salt and pepper. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes until the pastry is puffed and golden. Remove from the oven and scatter over the basil leaves.

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