Easy Vegetarian Pie


Easy Vegetarian Pie


375ml ready-rolled puff pastry

85g crumbly, sharp cheese of choice (we like Wensleydale)

Handful of pitted olives

250g cherry tomatoes

3tbsp pesto


Pre-heat the oven to 200 degrees Celsius.

Unroll the pastry onto a flat baking sheet. Using a sharp knife, carefully score a rectangle approximately two finger-widths from the edge.

Fork the pastry over the inside edge then scatter the cheese, olives and tomatoes over the centre of the tart.

Bake for 20-25 minutes until the pastry has risen and is crisp. Drizzle over the pesto and cut the tart into slices to serve.

Serve with a green salad.