VEGGIE TART

VEGGIE  TART:

INGREDIENTS:                    (serves 2)

1/2   pack ready rolled puff pastry
2  tbsp  sesame seeds
300  g cherry tomatoes on the vine
Brie or other soft cheese, thinly sliced
1  tbsp small capers
Olives, a handful
Parsley pesto, as required

METHOD:

• Preheat oven to 220C and put a large baking sheet in to heat up. Lay pastry on a piece of baking parchment.
• Sprinkle pastry with the sesame seeds ( making sure they go right to the edges) and roll out to half its original thickness.
• Trim the edges to make a neat rectangle. With a sharp knife, score a border around the edge about 2cm wide,being careful not to cut through the pastry.
• Layer brie cheese over ( not on the border) and arrange tomato vines on top. Lift the tart, still on the baking parchment, onto the hot baking sheet and bake for 7 minutes, until browned and crisp.
• Drizzle pesto over the tart when it comes out of the oven, and serve straight away.