We have a family tradition which we observe most weekends. Pizza Saturday. It’s rather silly really but we like but it’s a good excuse to leave a little dining formality behind and enjoy a TV dinner with The X factor, Britain’s Got Talent or most recently The Voice. My girls are rather obsessed with Jesse Jay.
We make pizza dough in the morning and there is almost always some tomato sauce in the fridge or freezer as we make it in bulk. However. Last weekend we didn’t have any bread flour for the dough or tomato sauce. So I rustled up this quick puff pastry tart.
The most important thing is that you eat this on a picnic blanket on the living room floor like we do!
- A pack of all butter puff pastry
- 150g pesto
- 500g (ish) of cherry or vine tomatoes
- 500g (ish) red romano peppers – like these ones at Jose but green!
- 125g ball of mozzarella
To make it
- Preheat the oven to 200C and line a baking tray with greaseproof paper
- Roll out the puff pastry into a square-ish shape about 5mm thick.
- Prick the base lightly, with a fork and then fold in each edge over itself so you have a little, thick border.
- Cover over with some greaseproof paper and baking beans and then pop this into the oven for about 15 minutes.
- Take it out of the oven, take the baking beans off and then pop it back in til it’s golden brown. Leave it to cool.
- Wash the tomatoes and peppers, put them into a roasting tin and drizzle over with some olive oil.
- Make sure they are all coated a little in the oil and then pop them into the oven for about 20 minutes til they are soft.
- Your pastry should be cool by this point so spread the pesto over the base and then place the peppers and tomatoes on top.
- Break off the mozzarella and scatter this evenly over the tomatoes and peppers.
That’s it. Relatively quick but very simple and open to lots of substitution of the ingredients. Courgettes and tomatoes for example or perhaps different coloured peppers and thyme or aubergine, tomato and basil…I’ll let you get creative!