Mushroom, Pesto and Mozarella Tart


·      500g ready to roll puff pastry
·      2 tablespoons pesto
·      8 good sized chestnut mushrooms, sliced 
·      1 packet (around 125g) Mozarella 
·      Handful of pitted black olives, sliced in half 
·      70g mascarpone (basically, the rest of the 170g pot used above)
·      Large handful of basil leaves 


1.    Preheat oven to 200 degrees. 

2.  Roll out the pastry to fit a large flat greased baking tray (remember to grease the tray) - trim the edges of the pastry to neaten it up. Score (not all the way through) about 1cm in from the edge of the pastry to create a border like effect. 

3.   Spread the pesto evenly across the pastry base, leaving out the scored edged. Scatter the mushrooms, olives, Mozarella and basil leaves over the pesto base and dot with the mascarpone. 

4.  Bake for 20-25 minutes or until the cheese has melted and the tart has turned a crispy golden brown colour. (The mushrooms may release some water/natural juices while cooking but don't worry about this - the tart will still stay crispy around the edges and it certainly won't affect the flavour!) Cut up and serve whilst still warm.

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