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Tomato & mozzarella tart with roast pepper pesto
- 375g pack ready-rolled puff pastry
- 85g coarsley grated Parmesan (or vegetarian alternative)
- 450g jar whole roasted red peppers (we used Karyatis)
- olive oil for drizzling (basil oil is good)
- 4-5 medium-large ripe tomatoes
- 2 x 125g packs mozzarella balls, drained
- basil leaves for scattering
Directions:View on BBC Good Food
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