Tomato & mozzarella tart with roast pepper pesto

Recipe uploaded by

Angela Nilsen

3 ratings

Recipe by Angela Nilsen

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1. 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.
2. 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.
3. 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.

Give it a twist

Lay torn strips of prosciutto under the peppers and scatter the baked tart with toasted pine nuts.

Per serving

540 kcalories, protein 23g, carbohydrate 29g, fat 38 g, saturated fat 17g, fibre 2g, salt 2.54 g

Latest comments and suggestions

• Elizabeth

  09 November 2007

  Elizabeth rated and commented on this recipe

  

  This is a family favourite. A light meal - great with a herb salad. Everyone likes it and it is ready in a few minutes. I always have a jar of peppers in the cupboard and a block of pastry in the freezer now

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• Trudi

  14 December 2007

  Trudi rated and commented on this recipe

  

  Wonderful!

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• vickie

  21 May 2008

  vickie rated and commented on this recipe

  

  a great recipe for a family dinner or a summer buffet, but don't do it to far in advance because it goes a bit soggy

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• Tara

  08 August 2008

  Tara commented on this recipe

  Great for a family meal in the summer with a salad. Also nice if you put it back in the oven to melt the mozzarella.

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• Mark Chapman

  15 January 2009

  Mark Chapman commented on this recipe

  I've made this a few times at family gatherings and they whole family loves it!

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Ingredients

• 375g pack ready-rolled puff pastry
• 85g coarsley grated parmesan
• 450g jar whole roasted red peppers (we used Karyatis)
• olive oil for drizzling (basil oil is good)
• 4-5 medium-large ripe tomatoes
• 2 x 125g packs mozzarella balls, drained
• basil leaves for scattering

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 375g pack ready-rolled puff pastry
• 85g coarsley grated parmesan
• 450g jar whole roasted red peppers (we used Karyatis)
• olive oil for drizzling (basil oil is good)
• 4-5 medium-large ripe tomatoes
• 2 x 125g packs mozzarella balls, drained
• basil leaves for scattering

Per serving

540 kcalories, protein 23g, carbohydrate 29g, fat 38 g, saturated fat 17g, fibre 2g, salt 2.54 g

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