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Tomato & mozzarella tart with roast pepper pesto

  • 375g pack ready-rolled puff pastry
  • 85g coarsley grated parmesan (or vegetarian alternative) Parmesan parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
  • 450g jar whole roasted red pepper (we used Karyatis)
  • olive oil for drizzling (basil oil is good) Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 4-5 medium-large ripe tomatoes Tomato toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
  • 2 x 125g packs mozzarella balls, drained
  • basil leaves for scattering Basil ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
  • Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
  • Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don’t worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren’t in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
  • Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.