Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
- 1 clove garlic, crushed
- 1 sheet frozen puff pastry
- 2tablespoons basil, shredded (for serving)
- 1/2 small red onion, thinly sliced
- 400grams tomato medley
- 160grams rocket leaves (to serve)
- 1 pinch black pepper (for seasoning)
- 2teaspoons olive oil
- 1 egg yolk
- 125grams mini bocconcini
- 1 pinch sea salt ground (to taste)
Nutrition per serving
1210kJ
Protein
11.2grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 220°C. Halve tomato medley and place cut-side down onto paper towel to absorb excess moisture.
Step 2 of 5
Lay frozen puff pastry sheet onto a baking paper lined tray. Spread with olive tapenade. Top with frozen puff pastry sheet and brush with egg yolk.
Step 3 of 5
Using a small sharp knife, mark a border 1.5cm in from the edge. Prick centre section all over with a fork. Bake for 10 minutes until golden and puffed. Remove from oven and press centre gently with a clean tea towel to flatten. Reduce oven temperature to 200°C.
Step 4 of 5
Combine tomato, bocconcini, red onion, garlic clove, shredded basil leaves and olive oil in a bowl and season with salt and pepper. Toss to coat.
Step 5 of 5
Tumble tomato mixture onto centre of pastry. Return to oven and cook for 10 minutes until tomatoes have softened and bocconcini is warm. Top with extra shredded basil, cut into quarters and serve with rocket.
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