Pesto puff plait
Serves: 4 as a main, 6 as a sharing dish
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Pesto puff plait
A cheesy tear-and-share pastry loaded with pesto, tomato and mozzarella
Serves: 4 as a main, 6 as a sharing dish
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 3 plum tomatoes
- a 320g sheet of ready rolled puff pastry*
- 3 tbsp pesto* (we used chilled Belazu pesto)
- 125g ball mozzarella*
- beaten egg
Step by step
- Preheat a large baking tray in the oven at 220°C, fan 200°C, gas 7. Thickly slice the tomatoes, salt lightly and drain in a colander.
- Unroll the sheet of ready- rolled puff pastry lengthways, keeping it on its baking paper. Spread 3 tbsp pesto down the centre, leaving 5cm at the top and bottom. Thinly slice a ball of mozzarella. Pat the tomatoes and mozzarella dry on kitchen paper then place on top of the pesto, grinding on pepper.
-
Make diagonal cuts in the pastry on either side of the filling. Fold in to create a lattice effect, brush with beaten egg and bake on the tray for 25 minutes, until brown and crisp. Cool for 10 minutes then slice.
*Use vegetarian pesto and cheese, and/or gluten-free pastry, if required.
