An easy recipe that has all of the flavour of a yummy pizza but way more decadent with a light, golden puff pastry base.

This Recipe Serves 2 People | 2 Portions of Veg Per Serving | Ready in 30 Minutes

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To make this recipe you will need:

Half pack of ready rolled puff pastry

1-2 Tablespoons of green ‘Free From’ pesto

1 Teaspoon tomato puree

2 Tomatoes (sliced)

2-3 Tablepoons of pitted olives (sliced in half)

1/4 Pack of Violife Greek White Cheeze

200g New Potatoes

Heaped Teaspoon of Flora Plant

Dill tips

To Serve:

Fresh Rocket

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How to do it:

First, wash and chop your new potatoes into 1 inch sized pieces and pop on to boil in salted water. Simmer for about 10 minutes, or until the potatoes can easily be pierced with a fork.

Roll out the puff pastry to create a large rectangle. You can keep the pastry as one large piece or create individual portions for this recipe. Pop your rolled out pastry onto a large flat baking tray lined with baking paper. Next, add the tomato puree into your green pesto along with a splash of water to loosen it a little. Spread the ‘pesto sauce’ evenly over your rolled out pastry.

Next add slices of tomato, olives and crumbles of the cheeze all over the surface. Add a final sprinkle of black pepper and pop into a hot 200℃ oven for about 15-20 minutes, or until the pastry is cooked through and crisp underneath and the cheeze starts to bubble. Timings will vary a bit if you have kept your pastry as one large piece.

While the tart is baking, drain the new potatoes, add a sprinkle of sea salt, dill tips and add the butter.

Serve your hot tart with buttery potatoes, a handful of fresh rocket on the side and a sprinkle of dill over the surface of the tart.

*Want to make this gluten free? Just switch the pastry for the ‘jus rol’ gluten free alternative!