Pepperoni and sweetcorn tarts

(5 ratings)
Sweetcorn and pepperoni tarts
Sweetcorn and pepperoni tarts
  • Serves: 6

  • Cooking time:

  • Skill level: Easy peasy

Easy to make, these pepperoni, sweetcorn and tomato-filled tarts are topped with oozy mozzarella cheese.


  • 318g packet/6 rounds puff pastry, thawed (e.g. Jus Rol)
  • 6tbsp ready-made tomato sauce e.g Bruschetta topping or stir-in sauce
  • 340g can sweetcorn, drained
  • 140g sliced pepperoni
  • 9 cherry tomatoes, halved or quartered depending on size
  • 2 x 125g balls mozzarrella cheese, drained and diced

Add some torn basil leaves if you have any.


  1. Heat the oven to 220C (gas mark 7). Place the rounds of pastry onto baking trays and with the point of a sharp knife, score a narrow border on each so the outer edge will rise during cooking. Lightly prick each base with a fork.
  2. Spread the sauce over the base of the tarts, scatter over the sweetcorn, then randomly add the pepperoni slices, cherry tomatoes and finally add the cheese.
  3. Bake in the oven for 12-15 mins until the pastry has risen, is crisp and the cheese has melted.

Cook's tip: Add some torn basil leaves if you have any.Per serving: 419 calories, 5.5g sugar, 27g fat (14g saturated fat), 1.7g salt. Contains one portion of vegetables.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 419(kcal)
  • Fat 27.0g
  • Saturates 14.0g
  • Sugars 5.5g
  • Salt 1.7g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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