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Ingredients
Method
- 375g ready-rolled puff pastry
- 3 tbsp mascarpone
- 4 tbsp pesto rosso
- 8 ripe tomatoes, thinly sliced
- Grated parmesan
- Preheat the oven to 200C. Unroll the pastry onto a lined baking sheet, score a 1cm border and then prick the centre with a fork. Bake for 20 mins, then push down the middle and spread with the red pesto. Arrange dollops of mascarpone on top and spread out the sliced tomatoes. Season, bake for 10 mins, then scatter with parmesan to serve.
30 mins
4 serving
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