Layered Pesto Ratatouille Tart Recipe | Booths Supermarket
METHOD Pre-heat the oven to 180°C (fac). Allow the pastry to warm slightly, but not room temperature and roll it out onto a baking tray which has been
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Ingredients
- 1 pack of full butter puff pastry sheet
- 75ml tomato passata
- 75g pesto
- 2 red onions, thinly sliced
- 1 courgette, thinly sliced
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1/2 small aubergine
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp mixed herbs
- 1 tbsp of grated Parmesan
- Bunch of basil eaves
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