Ingredients
- Flour, for rolling
- 200 g Basic Puff Pastry
- 100 g store-bought basil pesto
- 100 g fresh asparagus
- 100 g cherry tomatoes, halved
- 200 g Kalamata olives
- 200 g Basic Roasted Vegetables
- 100 g fresh basil leaves
- 75 g Parmesan, grated
- Salt and freshly ground black pepper
How to Make It
- Preheat the oven to 200 °C.
- Dust a work surface with flour and roll out the puff pastry until about 2 mm thick.
- Place the pastry onto a greased baking tray and, using a fork, prick the base of the pastry all over.
- Place the tray into the oven and bake for 10 minutes.
- Remove the tray from the oven and spread the basil pesto over the pastry, leaving open a 1 cm border.
- Arrange the asparagus in a neat row from the left-hand side of the pastry tart.
- Follow the asparagus with a row each of cherry tomatoes, olives, the roasted vegetables and end off with an empty row for the basil leaves (the basil will burn if baked with the rest of the toppings).
- Sprinkle with the grated Parmesan, season well with salt and pepper and bake for a further 15 minutes.
- Remove from the oven, add the basil leaves and serve hot.