Pesto and Antipasti Puff Pastry Tart

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You know what it's like when you're due to go food shopping and you've hardly got any fresh ingredients in, but you have a few bits and bobs in the fridge that need using up?  Well that how this tart recipe came about; I had some pesto, half a jar of antipasti, a few olives and some cheese left in the fridge, plus a pack of puff pastry in the freezer. I bunged them all together and came up with this tart!

If you had to go out and buy all the ingredients I used, it would work out quite expensive, so just add whatever needs using up for a cheaper version. If you use fresh vegetables (courgette, peppers, aubergine, mushrooms etc), they need to be lightly pre-cooked to stop the pastry going soggy!

Serves 4-6

• 1 sheet ready rolled puff pastry
• 3 tbsps (about half a small jar) vegetarian red or green pesto
• A handful of olives, sliced
• Half a jar of vegetable antipasti, drained and chopped (or about 100g/4oz of cooked vegetables)
• 1 tbsp jalapeño peppers, chopped (optional)
• Fresh chopped basil
• 125g/5oz fresh mozzarella, diced or sliced

Pre-heat the oven to 220C/200C Fan/Gas7

Place the pastry on a greased baking sheet.

Score a margin around the pastry, (with a sharp knife) about 2cm in from the edge.

Spread the pesto on the pastry up to the margin.

Top with all the remaining ingredients, finishing with the cheese.

Bake for 10-15 minutes, or until the pastry has puffed up and the cheese is golden brown.

Serve with salad and new potatoes.

Alternatives: Make individual tarts by cutting the pastry into 4 or 6 pieces before topping.

Vegan option: Use vegan pastry, sun-dried tomato paste/vegan pesto and a dairy-free melting cheese.

For more vegetarian antipasto recipes pop on over to Tinned Tomatoes.

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