Super-easy pepperonata tart with mozzarella

You only need a handful of ingredients to make this impressive tart – a posh alternative to pizza! A perfect main course for veggies too!

“ This recipe is also delicious served cold – to make a flavoursome lunch the next day”

SERVES 8 PREP 10 MINS

COOK 30 MINS

325g ready-rolled puff pastry

290g jar pepperonata

250g mozzarella, sliced

1 garlic clove, sliced

2tsp oregano

2tbsp olive oil

 

1 Heat oven to 200C, Gas 6. Line a large baking tray with baking parchment, unroll the pastry onto this.  Prick several times with a fork.  Bake for 15 mins until pale golden.

2 Spoon pepperonata over the pastry. Arrange cheese evenly over this. Scatter with  garlic and oregano leaves.

3 Season generously and drizzle with olive oil. Bake for 10-15 mins until cheese just melted and pastry golden brown.

Per serving: 281cals, 20g fat (9.5g saturated), 16gg carbs

Tip:

You’ll find Pepperonata in jars – often near pasta sauces with Italian antipasti.