Tomato & mozzarella tart with roast pepper pesto

Tomato & mozzarella tart with roast pepper pesto

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(7 ratings)

Ready in 25-30 minutes

Easy

Serves 6
A simple and colourful tart - great for enjoying with friends

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal540
  • fat38g
  • saturates17g
  • carbs29g
  • sugars0g
  • fibre2g
  • protein23g
  • salt2.54g
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Ingredients

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

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 450g jar whole roasted red pepper (we used Karyatis)
  • olive oil for drizzling (basil oil is good)
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4-5 medium-large ripe tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 x 125g packs mozzarella balls, drained
  • basil leaves for scattering
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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.

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Comments (9)

Nancy54321's picture

Was lovely and simple to make. Perfect summer evening meal with a crispy salad. Didn't feel the need to melt the mozzerella as per other comments.

abbiesp's picture

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

jonnyedo's picture
5

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

boiledover's picture
5

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 !

mchapman76's picture

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

tarajune1996's picture

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.

vsimpson's picture
5

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

elizabeth60's picture
5

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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