How To Make Tomato & mozzarella tart with roast pepper pesto
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Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 400°F (200°C).
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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.
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Once the peppers are cool enough to handle, remove the skin, seeds, and stems. Cut into smaller pieces.
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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.
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Roll out the puff pastry on a lightly floured surface and transfer it to a baking sheet lined with parchment paper.
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Spread a thin layer of the roast pepper pesto onto the puff pastry, leaving a border around the edges.
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Arrange the tomato slices and mozzarella cheese on top of the pesto.
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Season with salt and pepper.
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Bake in the preheated oven for 25 minutes, or until the pastry is golden and the cheese is melted and bubbly.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- 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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