Pastry is one of my weaknesses... Once I start eating it I can't stop. These tarts are hard to eat across a few meals rather than all at once. I did pretty well with this one to start with - I had a quarter for dinner with salad. Then another quarter the next day for an afternoon snack... then the rest for dinner. But life's too short to worry about pastry consumption. We're in lockdown - you want a G&T at 2pm? Go for it. You want to eat a whole pastry tart to yourself? Sure!
This recipe is another easy use for your homemade pesto (although you can use shop bought if you prefer or are short on time). This is super quick and easy to throw together for a dinner, or great portioned into lunches for the week (if you can manage that). Enjoy with a green side salad and balsamic glaze. It's an easy recipe to modify if you prefer different veggies - lovely with mushrooms and peppers, or you can add some sausage or pepperoni if you want to make it meaty.
Serves 4
Ingredients
10 piccolo tomatoes 1 red onion, sliced
Puff pastry sheet
4-5 tbsp pesto
1 ball mozzarella
Method
1. Pre-heat the oven to 200c. Slice the tomatoes in half and the onion into thin slices, drizzle in olive oil and roast for 20 minutes.
2. Prepare the puff pastry - roll it out on a baking sheet lined with baking paper and lightly score the edges approx. 2cm in to create a border that will puff up. Then spread on a thin layer of pesto into the centre and top with the roasted onion and tomatoes. Slice the mozzarella and spread evenly across the tart.
3. Bake for 20 minutes until golden brown and crispy at the edges and the cheese is bubbling.
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