375g pack fresh ready-rolled puff pastry
2 heaped tbsp fresh basil pesto
50g Slow Roasted Tomatoes with Garlic, Basil and Extra Virgin Oil, roughly chopped
Two big handfuls of Piccolo tomatoes, halved
100g mozzarella roughly chopped
Fresh basil leaves to serve
1 Preheat the oven to 190°C.
2 Unroll the puff pastry and cut into four equal rectangles. Score a 1cm border around the edge. Prick the centre of the pastry all over with a fork, place on a baking sheet and bake in the oven for 10 minutes.
3 Spread the pesto over the centre of the pastry, top with the chopped Slow Roasted Tomatoes and then the halved Piccolo tomatoes and finally the mozzarella.
4 Season with salt and pepper and drizzle with olive oil. Return to the oven for 10 minutes.
5 Serve with a few fresh basil leaves on top.
Recipe courtesy of Isle of Wight Tomatos