Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 350grams puff pastry, defrosted if frozen
- 1tablespoons plain flour, for dusting
- 3tablespoons pesto
- 7grams baby plum tomatoes, halved
- 100grams feta cheese, crumbled
- 4tablespoons freshly grated Parmesan cheese
- 1 handful basil leaves
- 1 pinch salt
- 1 pinch black pepper
Nutrition per serving
2070kJ / 495Cal
2070 Kilojoules or 495 Calories
24% of daily energy intake*
Protein
14.0grams
Fat
31.8grams
Carbs
38.5grams
Sugars
2.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Roll the pastry out on a lightly floured work surface to form a rectangle 25 x 35 cm . Using a sharp knife, score a 2.5 cm border around the edges. Transfer to a baking sheet and spread the pesto over the pastry.
Step 2 of 2
Arrange the tomatoes and feta over the top and scatter over the Parmesan. Season with salt and pepper. Bake in a preheated oven, 220°C, for 20 minutes until the pastry is puffed and golden. Remove from the oven and scatter over the basil leaves.
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