The recipe calls for a mix of halved mini tomatoes and sliced large tomatoes, but use whichever varieties you have to hand.
Serves: 6
Cooking time: 30 mins
Equipment needed: Roasting tray
Pair with: South African Premium Fairtrade Chenin Blanc, €7.99
What you’ll need
150g Milbona Garlic Whipped Soft Cheese
75g mature cheddar, finely grated
2 tbsp basil pesto
1 egg yolk, lightly beaten
1 x 375g sheet shortcrust pastry
1 large tomato, sliced
125g Oaklands Snack Tomatoes, halved
Sea salt and freshly ground black pepper
Rocket leaves, to serve
What to do
1. Preheat oven to 160°C/325°f/gas mark 3. Line a large baking tray with parchment paper.
2. Arrange the pastry on the tray. Spread the whipped cheese over the centre, leaving a 2 inch border around the edge. Swirl through the pesto and scatter over 50g of the cheese.
3. Arrange the tomatoes onto the cheese. Season well. Fold the pastry edges in and over the tomatoes. Brush with the egg and sprinkle with the remaining 25g cheese, including onto the crust.
5. Place in the preheated oven for 20-25 minutes until risen and the crust has turned golden.
6. Serve with rocket leaves.
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