Total Time
25mins
Prep 10 mins
Cook 15 mins

Ingredients Nutrition

  • 14 ounces bought puff pastry, ready-rolled if possible
  • 2 tablespoons red pesto sauce or 2 tablespoons black olive paste
  • 12 ounces tomatoes, to include any will do cherry,and vine have more flavour
  • 6 ounces mozzarella cheese, drained and sliced
  • salt and pepper
  • mixed salad green, to serve

Directions

  1. Pre-heat oven to 425.
  2. Roll out (or open out) the pastry to give you 4 rectangles about 8" x 4".
  3. Place on a large baking sheet.
  4. Using a small sharp knife, score a half-inch border round the edge of each rectangle, but don't cut right through.
  5. Spread the pesto or olive paste over the pastry ensuring it stays within the border.
  6. Roughly slice or quarter the tomatoes on top.
  7. Top with the Mozarella.
  8. Season well and bake for 15 minutes until puffed and golden.
  9. Serve with salad leaves.