Easy Puff Pastry Tarts
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 375 g Ready Rolled Puff Pastry
- 4 tbsp Pesto
- 4 Tomatoes (sliced)
- 75 g Grated Mozzarella
- Basil (to garnish)
Method
- Preheat the oven to 220ยฐc (200 fan/ Gas 7) and line a large baking sheet with baking paper.
- Lay the pastry out on a board and cut it in half horizontally and then half vertically, so you are left with 4 equal rectangles. Using a sharp knife score a 1cm border around each tart. Lay the rectangles on the baking sheet.
- Spread each pastry rectangle with pesto.
- Top with the sliced tomato.
- Sprinkle with grated mozzarella.
- Bake in the oven for 15-20 minutes until golden brown. Garnish with basil before serving.