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Easy tomato, pesto and mozzarella tart

Don’t you just love those Jus’ Roll pastry sheets? What do you mean you don’t use them! They are a DREAM for busy parents. You need them in your life. I bought a few packets and made some tarts for Bea’s party at the weekend, just for grown ups. My mother-in-law does a mean line in party tarts. Her repertoire includes a courgette one and a simple tomato and anchovy one. I did some Wensleydale and olive ones for the party. They always, ALWAYS get snaffled up in seconds. I had a roll left over so rustled this up for lunch in a few minutes today. Seriously, took about 3 minutes to prep, then 20 to cook. I hyperbolise you not.

I would happily serve this to guests, or take to a picnic – or just sit and scoff it myself as I did this lunchtime. Kids love them, and they are BEYOND easy to make!

Serves: 4 (or 8 as part of a ‘spread’)
Prep time: 3 minutes
Cook time: 20 minutes
Total time: 23 minutes

1 x Jus’ Roll (or other brand) puff pastry sheet
3 tablespoons of pesto (shop bought is fine)
About 6 tomatoes, sliced
125g ball of mozzarella
Few leaves of basil (optional)
Few leaves of rocket (optional)
Drizzle of olive oil
Salt and pepper


  1. Preheat oven to 200C. 
  2. Place the sheet on a lightly greased baking tray about the same size. 
  3. Prick the pastry lightly with a fork, and score an ‘edge’ about 1cm in roughly. 
  4. Spread with pesto, scatter with tomato slices, and dot torn mozzarella about. Drizzle, season and bake for about 20 minutes. 
  5. Scatter leaves on top if you so wish once cooled a little and serve with a little salad. 

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