Neven Maguire's Irish Tomato & Pesto Puff Pastry Tart
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Neven Maguire's Irish Tomato & Pesto Puff Pastry Tart
Prep Time10 Minutes
Servings8
Cook Time30 Minutes
Ingredients
1 Pack of Simply Better Ready To Roll All Butter Puff Pastry, thawed
3 Tbsp. Simply Better Italian Basil Pesto alla Genovese with PDO Genovese Basil
250g Simply Better Irish Tomkin & Tomistar Tomatoes, sliced
125g Cream Cheese
Fresh Basil Leaves, to garnish
Sea Salt
Freshly Ground Black Pepper
Directions
INGREDIENTS
- 1 Pack of Simply Better Ready To Roll All Butter Puff Pastry, thawed
- 3 Tbsp. Simply Better Italian Basil Pesto alla Genovese with PDO Genovese Basil
- 250g Simply Better Irish Tomkin & Tomistar Tomatoes, sliced
- 125g Cream Cheese
- Fresh Basil Leaves, to garnish
- Sea Salt
- Freshly Ground Black Pepper
METHOD
- Preheat the oven to 200°C Fan (425°F/Gas Mark 7).
- Dust a work surface with flour and roll out the puff pastry into a large rectangle measuring about 45x30cm/18x12in and about 3mm thick. Lightly score a 1cm border around the edge of the pastry using a sharp knife and transfer to a baking tray.
- Smear a layer of cream cheese inside the pastry border, then cover the cream cheese in a layer of basil pesto. Arrange the sliced tomatoes on top and season with a little salt and pepper before transferring to the oven to bake for about 25-30 minutes until the pastry has puffed up and become golden.
- Garnish the puff pastry tart with the fresh basil leaves and serve straight to the table.
10 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Recipe
INGREDIENTS
- 1 Pack of Simply Better Ready To Roll All Butter Puff Pastry, thawed
- 3 Tbsp. Simply Better Italian Basil Pesto alla Genovese with PDO Genovese Basil
- 250g Simply Better Irish Tomkin & Tomistar Tomatoes, sliced
- 125g Cream Cheese
- Fresh Basil Leaves, to garnish
- Sea Salt
- Freshly Ground Black Pepper
METHOD
- Preheat the oven to 200°C Fan (425°F/Gas Mark 7).
- Dust a work surface with flour and roll out the puff pastry into a large rectangle measuring about 45x30cm/18x12in and about 3mm thick. Lightly score a 1cm border around the edge of the pastry using a sharp knife and transfer to a baking tray.
- Smear a layer of cream cheese inside the pastry border, then cover the cream cheese in a layer of basil pesto. Arrange the sliced tomatoes on top and season with a little salt and pepper before transferring to the oven to bake for about 25-30 minutes until the pastry has puffed up and become golden.
- Garnish the puff pastry tart with the fresh basil leaves and serve straight to the table.