Cheese, Tomato & Pesto Tart

Video Description

Cheese, Tomato & Pesto Tart Using store-bought puff pastry, this is a very easy tart to throw together! So whether you’re planning a picnic, brunch or lunch, or perhaps a last minute visit, this delicious tart comes together with little effort, but it packs flavour! We’ve used 1 large juicy heirloom tomato in this recipe, often found in Polish stores, but you can use any ripe tomatoes you like. Ingredients 1 pkt puff pastry, thawed if frozen 2 generous tbsp cream cheese 2 tbsp Dijon mustard About 180g Glenstal sliced white cheddar About 180g Glenstal sliced red cheddar 1-4 large tomatoes, sliced 40 parmesan cheese, grated Salt & pepper 4-5 tsp pesto 8-10 small basil leaves Pre-heat oven to 220°C / 200°C fan assisted and line a baking tray with parchment paper. Roll out the puff pastry on the parchment paper, then using a sharp knife, score a border roughly 1.5cm thick. In a small bowl, mix together the cream cheese and mustard, then spread this mixture onto the puff pastry within the borders. Alternating between the white and red cheddar, lay the sliced cheese on top of the cream cheese mixture within the border. Arrange the slices of tomato on top of the cheese, overlapping them slightly, then season with salt and pepper. Sprinkle the grated parmesan over the tomato, then bake in the pre-heat oven until the puff pastry border has risen and is golden, about 20-25 minutes. Remove from the oven and leave to cool for about 5 minutes, then drizzle over the pesto and garnish with fresh basil leaves. Cut into large squares or thinner slices with a sharp knife or pizza cutter. Serve warm or cold.