Two Cheese and Pepper Tart
with Pesto and Rocket Salad
Al fresco season is upon us at last! For a summery indulgence in the evenings, enjoy this Two Cheese and Pepper Tart. Definitely not your ordinary tart, it's full of fresh flavours inspired by Italy.
The quantities provided above are averages only.
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
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Medium Tomato
90 grams
Mature Cheddar Cheese
(Contains: Milk)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
120 grams
Marinara Sauce
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Wild Rocket
32 grams
Pesto
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the puff pastry from your fridge and allow to come up to room temperature.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Cut the tomato into 1cm chunks. Grate the Cheddar cheese.
Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray.
Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
Pop the pepper strips alongside the pastry. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, bake on the top shelf until the pastry starts to colour and puff up, 10-12 mins.
While the pastry bakes, in a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the tomato chunks, toss to coat, then set aside.
Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon.
Use the spoon to gently spread the marinara sauce over the base of the tart.
Scatter the roasted pepper and grated Cheddar over the sauce, then sprinkle the hard Italian style cheese onto the pastry border.
Return the tart to the top shelf of your oven to bake until golden brown, 7-10 mins.
When everything's ready, add the rocket to the tomato bowl and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.
Slice up your tart and share between your plates. Drizzle over the pesto.
Serve the rocket salad alongside.
Enjoy!
