Cheese, tomato & pesto tart
Easy-to-make with just five ingredients
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 25 mins
- 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.
- 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.
475 kcalories, protein 12g, carbohydrate 37g, fat 32 g, saturated fat 14g, fibre 1g, sugar 3g, salt 1.63 g
Recipe from Good Food magazine, June 2006.
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http://www.bbcgoodfood.com/recipes/2545/
http://www.bbcgoodfood.com/recipes/2545/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 25 mins
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
475 kcalories, protein 12g, carbohydrate 37g, fat 32 g, saturated fat 14g, fibre 1g, sugar 3g, salt 1.63 g
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