- 375g packet of ready-rolled puff pastry
- 1 egg, beaten for glazing
- 2-3tbsp green pesto
- 500g cherry tomatoes, red and yellow, halved
- 1-2tbsp olive oil
- Salt and freshly ground black pepper
- Salad, to serve
Woman's Weekly cookery editor Sue McMahon says: If you’re unable to get ready-rolled puff pastry, use a 375g packet of all-butter puff pastry and roll it out to a large rectangle to fit your baking sheet.
- Set the oven to 220°C/425°F/Gas Mark 7.
- Unroll the pastry and trim around the edges, discarding the trimmings. With a knife, score a line through the pastry, but not cutting all the way through, about 1-2cm inside the edge of the rectangle. Score the rim around the pastry edge in a criss-cross pattern, again, taking care not to cut all the way through. Slide the pastry on to a baking sheet.
- Brush egg glaze around the edge of the pastry, taking care that the glaze doesn't run down over the sides, otherwise the pastry won't rise properly.
- Spread the pesto over the pastry, inside the scored line. Arrange the tomatoes on top, cut-side up. Drizzle olive oil over and season with salt and pepper.
- Bake the tart, at the top of the oven, for 20-30 mins, until the pastry is a golden colour and crisp at the edges, and the tomatoes have started to soften.
- Remove tart from the oven and serve hot or warm with a green salad. (Not suitable for freezing).
Nutritional information per portion
- Calories 300(kcal)
- Fat 20.0g
- Saturates 8.0g
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.