Antipasti tart

INGREDIENTS

• 375g pack ready-rolled puff pastry
• 3 tbsp red pesto
• 300g cherry tomatoes, halved
• 150g mixed antipasti (from a jar, such as artichokes, roasted peppers and aubergines) drained
• ½ 200g pack feta, crumbled
• Fresh basil, to serve

METHOD

01.Lay the puff pastry on a baking tray. Score a 2.5cm margin around the edge and prick the base with a fork.
02.Top with red pesto, cherry tomatoes, mixed antipasti and feta. Bake in a preheated oven at 200°C/fan180°C/gas 6 for 15-20 minutes.
03.Top with fresh basil to serve.


Source:

http://foodflag.com/antipasti-tart-recipe/