Antipasto Tart

Method

  1. Preheat oven to 180°C (or 160°C fan forced). Line a baking tray with baking paper.
  2. Cut 1 pastry sheet lengthways into 8 strips. Place the other defrosted pastry sheet on a baking tray. Place strips around the edge of the pastry sheet to create a border. Seal the joins with your fingers.
  3. Spread the pesto evenly over the pastry base, with the back of a spoon.
  4. Top with the sundried tomatoes, olives, ham, bocconcini cherries and sprinkle with pine nuts.
  5. Bake for 20-25 minutes.
  6. Remove and garnish with fresh rocket and season with salt and pepper.
  7. Serve immediately.