Serves 4-8.
Ingredients:
- 1 puff pastry
- 6 large tomatoes (coeur de boeuf / heirloom)
- 750g mozzarella
- 2 T pesto rosso
- 2 T Dijon mustard
- olive oil
- bunch of basil
Method:
Preheat oven to 200° C.
Place pastry on a pizza or flat baking dish.
Spread the mustard and pesto on the pastry base.
Add the tomato and mozzarella slices alternating 2 slices of tomato, 1 slice of mozzarella.
Bake for about 25 minutes until cheese is golden brown.
Drizzle a little olive oil all over and sprinkle whole basil leaves before serving.
Preheat oven to 200° C.
Place pastry on a pizza or flat baking dish.
Spread the mustard and pesto on the pastry base.
Add the tomato and mozzarella slices alternating 2 slices of tomato, 1 slice of mozzarella.
Bake for about 25 minutes until cheese is golden brown.
Drizzle a little olive oil all over and sprinkle whole basil leaves before serving.
