Roast Red Pepper Mozzarella and Basil Pesto Tart
Ingredients
- 1 sheet store-bought puff pastry
- 1/4 basil pesto
- 2 large red peppers
- 200g mozzarella
- 1 egg yolk
- 1/2 cup basil leaves
- Olive oil
- Cracked black pepper
Preparation
Preheat oven to 200C and line two baking trays with parchment paper.
Place the red peppers on one tray, drizzle with olive oil and season well. Bake for 15 minutes until just starting to blacken on the edges. Set aside.
Place the pastry sheet on the other baking tray and score a 1cm border around the edge.
Top with mozzarella and red peppers.
Brush the pastry edges with egg and bake for 12–15 minutes or until puffed and golden.
Serve topped with pesto, fresh basil leaves, a drizzle of olive oil and cracked black pepper.
Tips
To make this dairy and egg free, substitute the mozzarella with vegan cheese and brush the edges with olive oil.
