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