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