A simple and colourful tart – great for enjoying with friends
Total time30 mins
Serves 6
375g pack ready-rolled puff pastry85g coarsley grated parmesan (or vegetarian alternative)450g jar whole roasted red pepper (we used Karyatis)olive oil for drizzling (basil oil is good)4-5 medium-large ripe tomatoes2 x 125g packs mozzarella balls, drainedbasil leaves for scattering
STEP 1Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.STEP 2Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don’t worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren’t in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.STEP 3Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.
