Ingredients
- 500g puff pastry
- 4tbsp green basil pesto
- 1 red onion, sliced into strips
- 175g sun-dried tomatoes in olive oil, drained
- 125g cherry tomatoes
- 1 courgette, sliced
- 12 aubergine, sliced
- fresh basil
Instructions
- Roll out the pastry into a rectangle and place on a flat baking sheet. Using a knife score a 3cm border.
- Spread the pesto over the inner rectangle, then scatter the onion, tomatoes and sliced vegetables on top of the pesto. Leave the border clear to allow it to rise and form a crust.
- Coat the border with egg yolk.
- Bake for about 20 minutes at 200°C/390°F/Gas 6 until the crust is well-risen , crisp and golden. Remove from the oven and sprinkle the fresh basil over the top.
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