Cheese, tomato & pesto tart

Cheese, tomato & pesto tart

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(4 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Easy-to-make with just five ingredients

Nutrition and extra info

Nutrition info

Nutrition

kcalories
475
protein
12g
carbs
37g
fat
32g
saturates
14g
fibre
1g
sugar
3g
salt
1.63g

Ingredients

  • 375ml pack ready-rolled puff pastry
  • 85g Wensleydale cheese (or other crumbly, sharp cheese)
  • handful pitted olives
  • 250g punnet cherry tomatoes, halved
  • 2 tbsp pesto, try using fresh from the chiller cabinet

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Method

  1. Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
  2. Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.

Recipe from Good Food magazine, June 2006

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Comments

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maryam786's picture

Im Going to try to make this pizza hopefully
it will turn out nice hehee :)

melpadge37's picture
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Fabulous recipe and delicious. Takes no time at all to prepare and cook.

juliebolam's picture
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Easy peasy, especially with ready rolled pastry, and much better than what you'd buy in the shop. Added a handful of pinenuts which the kids like.

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