THIS IS A LOVELY QUICK SUPPER DISH EITHER ON ITS OWN OR DELICIOUS WITH CRUNCHY GREEN SALAD AND A JACKET POTATO.

INGREDIENTS

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.

METHOD

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 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.