Easy to make, these pepperoni, sweetcorn and tomato-filled tarts are topped with oozy mozzarella cheese.
Ingredients
- 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
WEIGHT CONVERTER
Method
- Heat the oven to 220°C (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.
- 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.
- Bake in the oven for 12-15 mins until the pastry has risen, is crisp and the cheese has melted.
Top Tip for making Pepperoni and sweetcorn tarts
Add some torn basil leaves if you have any.
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