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A puff pastry base covered with pesto, sun dried tomatoes and topped with cheddar cheese. An easy snack, any time of the day.
Ingredients: * 100g Sun Dried Tomatoes
* 2tsp Pesto Alla Genovese
* 2tbsp Garlic Infused Extra Virgin Olive Oil
2 medium onions, sliced
340g ready made puff pastry
beaten egg
175g mild cheddar cheese, thinly sliced
HOW TO COOK IT
1. Put the sun dried tomatoes in a bowl, cover with warm water and leave to soak for 15 minutes, drain then cut into large pieces.
2. Cook the onions in the olive oil for about 10 minutes until soft and golden, set aside.
3. Heat the oven to 220C/425F/ Gas Mark 7
4. Roll out the pastry on a lightly floured surface and cut 4 15cm circles. Prick all over with a fork and place on greased baking sheets. Brush the tops with egg then bake for 8 minutes until risen and golden.
5. Spread the pastry bases with Pesto alla Genovese, divide the onions then the sun dried tomatoes between them and finally arrange the cheese on top.
6. Drizzle with garlic infused extra virgin olive oil then return to the oven for a further 8-10 minutes until the cheese has melted. Season with roughly ground black pepper and serve.
