I have made a lovely puff pastry tart and it is so simple!


Ready-made puff pastry/tomato pesto/mushrooms/cherry tomatoes/red peppers/black olives and mascarpone cheese.

Simply cut a square of pastry from the block (wrap the rest and refrigerate) then roll the cut piece out quite thin but not too thin.

Score a line around the rolled out square of pastry about half an inch in, this will puff up and keep the rest of the ingredients in your tart when cooking.

Slice your mushrooms, tomatoes, peppers and olives.

Then within the scored line spread the tomato pesto (not too thick or it will overwhelm the dish) and then layer all your other ingredients on top covering the whole of the inner square of pastry with two spoons of marscapone on top.

Place in the over at 200 degrees/gas mark 6 for 25 maybe 30 minutes or until the pastry looks nicely browned and the veg etc look cooked.

Serve with a fresh green salad (rocket goes particularly well with this dish) and enjoy – I did!

You can really chop and change the ingredients with this recipe, why not try spinach as a topping too and ricotta cheese is a good choice instead of the mascarpone.


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