TOMATO BASIL SQUARE
COOKBOOK: Mag Recipe
Not so long ago I made a similar dish which was a hit! This one was also a hit and it left an almost pizza-like aroma throughout the house. The difference in ingredients, I used pine nuts with the pesto and only oregano (no thyme), topped with parmesan cheese.
Totally delicious! Hope you enjoy!
Makes 8 serves
2 sheets of puff pastry, thawed
1 egg, lightly beaten
1 cup pesto
1 clove og garlic, chopped
1 handful of fresh basil, chopped finely
1/4 cup of pine nuts, chopped roughly
300g mozzarella cheese, grated
150g marinated capsicum strips. well drained
300g cherry tomatoes, cut in half
1/3 cup of grated parmesan cheese
Salt and pepper
Butter /grease a flat oven tray. Place the sheet of puff pastry and fold in all four sides to form a boarder. Brush boarder with beaten egg.
Preheat oven at 200C
In a bowl mix pesto, garlic and pine nuts. Mix well.
Spread a large tablespoon on the base of the pastry sheet. top with mozzarella cheese, capsicums, tomatoes, add salt and pepper. Top with parmesan cheese and bake in moderate oven (180C) for approx 30mins or until cooked through and golden brown on top. Remove from tray onto serving tray with a flat spatula on either side or cut into 4 pieces and serve directly on plate.