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Tomato & pesto tart

Tomato & pesto tart

Chetna Makan's recipe uses ready rolled puff pastry, so it's super simple to make, but tastes delicious.

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  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Ingredients

  • 320g ready rolled puff pastry
  • 2 tbsp Belazu Chilli and Basil Pesto
  • 400g cherry vine tomatoes, halved
  • 125g ricotta
  • 25g pecorino, shaved

Method

  1. Preheat the oven to 200ºC, gas mark 6. Unroll the pastry on a baking sheet, roll out a little across the shorter side to make more of a square shape, then cut into a circle using an upturned dinner plate as a guide. Use a sharp knife to mark a 1cm border around the edge, then prick the central area with a fork.

  2. Spread the pesto inside the border, then add the tomatoes, cut-side up. Dot spoonfuls of the ricotta on top. Season, then bake for 25 minutes, until the pastry is golden and crisp. Serve straight away with the pecorino scattered over.

Cook’s tip

Cut the pastry trimmings in half, scatter over grated cheese, then twist and bake at the same time as the tart.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,914kJ/ 460kcals

Fat

32g

Saturated Fat

14g

Carbohydrates

29g

Sugars

5.6g

Fibre

3.7g

Protein

11g

Salt

1.6g

Rating details

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