Summer antipasti tart (10 mins prep/20 mins cooking)

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This savoury Italian style tart is delicious, looks great and is so easy you may feel like a cheat!  A lovely summer dish that goes well with salad, as a starter or main.  It’s made with shop bought puff pastry which is brilliant for making all sorts of savoury tarts, as you can top it with veg, cheese such as feta, goats cheese or manchego cheese and other ingredients like olives, herbs or pine nuts .  More savoury tart recipes to come.

Summer antipasti tart serves 4 – 6 as a main and is from

www.deliciousmagazine.co.uk

Ingredients

375g pack ready-rolled puff pastry

3 tbsp green or red pesto

300g cherry tomatoes, halved

150g mixed antipasti (from a jar, such as artichokes, roasted peppers and aubergines), drained.  I used artichokes.

150g feta, crumbled

Fresh basil, to serve

Lay the puff pastry on a baking tray. Score a 2.5cm margin around the edge and prick the base with a fork.  Top with the pesto, cherry tomatoes, mixed antipasti and feta. Bake in a preheated oven at 200°C/fan180°C/gas 6 for 15-25 minutes.  Top with fresh basil to serve.

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3 thoughts on “Summer antipasti tart (10 mins prep/20 mins cooking)

  1. Pingback: Red onion, olive and cheese tart (20 mins prep/15 mins cooking) | katielovescooking

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