Try making your own pesto for this tomato tart with our homemade pesto recipe.
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Ingredients
- ready-rolled puff pastry 375g
- pesto 4 tbsp
- mascarpone 3 tbsp
- vine or tomatoes 8, thinly sliced.
Method
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Step 1
Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a baking sheet and score a 1cm border. Prick inside the border then bake for 15-20 minutes.
Squash down the middle, spread on the pesto and arrange the mascarpone and tomatoes on top.Sseason and bake for 10 minutes.
