Tomato pastries

Cut one pastry sheet into 4 squares and put on a wet baking tray. Fold edges to roughly form a pie shape, scrunching the sides to form the rim.

Spread two tblspn pesto over bases and cover with 300g halved Flavorite cherry tomatoes, 150g feta cheese, cubed, 150g kalamata pitted and chopped olives, 2 tblspn torn fresh basil leaves and salt and pepper to taste.

Drizzle 2 tsp olive oil over. Bake in a moderate oven until pastry is crisp and tomatoes are together.  

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