THIS IS A LOVELY QUICK SUPPER DISH EITHER ON ITS OWN OR DELICIOUS WITH CRUNCHY GREEN SALAD AND A JACKET POTATO.
400gm of home made puff pastry OR
1 Puff pastry ready rolled sheet.
3 tbsp red pesto.
1 red onion cut into thin wedges
5-6 Large ripe tomatoes, sliced
150gm strong cheddar cheese (grated)
A few fresh basil leaves
1 Beaten egg to glaze.
Preheat oven TO 200ºC fan.
Roll out the pastry to fit a lined baking tin or roll out the ready prepared sheet to fit.
Spread the pesto over top of the pastry leaving a border all round so the pastry can puff up. Brush border with beaten egg.
Top with overlapping tomato slices and then place on the onion slices.
Drizzle vegetables with a very little oil.
Scatter over three quarters of the basil leaves and then sprinkle over the grated cheese.
Bake for 20 minutes until borders have risen and are golden.
Scatter with remaining basil leaves and serve.