Tomato & mozzarella tart with roast pepper pesto

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• 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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• suzannie

  26 February 2010

  suzannie rated this recipe

  

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• madchef

  13 April 2010

  madchef rated and commented on this recipe

  

  This is lovely. I added some shredded cooked chicken, mainly because my hubbie thinks he has to have meat every day. Not that I take any notice most of the time! I have also added roasted sliced shallots . Really tasty !

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• Jonnyedo

  08 November 2011

  Jonnyedo rated and commented on this recipe

  

  Used sunblush peppers. This was very easy and very tasty.

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• abbie

  28 December 2011

  abbie commented on this recipe

  hi, does anyone know, where i could buy a product like this in the supermarket - really need to know thanks :)

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Ingredients

• 375g pack ready-rolled puff pastry
• 85g coarsley grated Parmesan (or vegetarian alternative)
• 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

Ready in 25-30 minutes

Vegetarian

Ingredients

• 375g pack ready-rolled puff pastry
• 85g coarsley grated Parmesan (or vegetarian alternative)
• 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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