Two Cheese and Pepper Tart
with Fresh Pesto and Rocket Salad
Our Limited Edition Two Cheese and Pepper Tart is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
120
Marinara Sauce
32
Fresh Pesto
(Contains Milk)
25
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40
Wild Rocket
12
Balsamic Glaze
(Contains Sulphites)
1
Medium Tomato
90
Mature Cheddar Cheese
(Contains Milk)
1
Bell Pepper
(May contain Celery)
1
Puff Pastry Sheet
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the pastry from your fridge.
Halve the pepper and discard the core and seeds. Slice into thin strips. Chop the tomatoes into 1cm pieces.
Grate the Cheddar cheese.
Unroll the pastry, keeping it on its baking paper, and place onto a baking tray. Prick all over using a fork.
Spread the pizza sauce evenly over the pastry, leaving a 2cm border around the edge.
Scatter the sliced pepper and grated Cheddar over the sauce, then sprinkle the hard Italian style cheese onto the pastry border to make your cheesy crust. .
Drizzle a little olive oil over the tart and season with salt and pepper.
Bake on the top shelf of your oven until golden, 20-25 mins.
While the tart bakes, pop the tomatoes into a large bowl with a drizzle of oil. Season with salt and pepper.
Just before serving, add the rocket to the bowl and toss together.
Once the tart is cooked, remove from the oven and finish with dollops of pesto all over.
Slice up your tart and share between your plates with the salad alongside.
Drizzle the salad with the balsamic glaze to finish. Enjoy!
