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Tomato & mozzarella tart with roast pepper pesto Recipe

Tomato & mozzarella tart with roast pepper pesto Recipe

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How To Make Tomato & mozzarella tart with roast pepper pesto

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Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1 sheet of puff pastry
  • 2 large tomatoes, sliced
  • 200g mozzarella cheese, sliced
  • 2 red bell peppers
  • 2 cloves of garlic
  • 1/4 cup of fresh basil leaves
  • 1/4 cup of grated Parmesan cheese
  • 3 tbsp of olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C).

  2. Place the red bell peppers on a baking sheet and roast in the oven for about 20 minutes, until the skin is blackened and blistered. Remove from the oven and let cool.

  3. Once the peppers are cool enough to handle, remove the skin, seeds, and stems. Cut into smaller pieces.

  4. In a food processor, combine the roasted peppers, garlic, basil, Parmesan cheese, olive oil, salt, and pepper. Blend until smooth to create the roast pepper pesto.

  5. Roll out the puff pastry on a lightly floured surface and transfer it to a baking sheet lined with parchment paper.

  6. Spread a thin layer of the roast pepper pesto onto the puff pastry, leaving a border around the edges.

  7. Arrange the tomato slices and mozzarella cheese on top of the pesto.

  8. Season with salt and pepper.

  9. Bake in the preheated oven for 25 minutes, or until the pastry is golden and the cheese is melted and bubbly.

  10. Remove from the oven and let cool for a few minutes before serving.


  • Calories : 482kcal
  • Total Fat : 31g
  • Saturated Fat : 10g
  • Cholesterol : 35mg
  • Sodium : 458mg
  • Total Carbohydrates : 38g
  • Dietary Fiber : 3g
  • Sugar : 4g
  • Protein : 11g
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