Ingredients for 9
- 375 g pack puff pastry
- 1 punets cherry tomatoes cut in half
- 4 slices pancetta torn into pieces
- 120 g Philadelphia Lightest
- 4 tbsp pesto
- handful of rocket
Instructions
- Heat the oven to 200 °C. Lay out the pastry on a baking sheet and score a line 3 cm from the edge to create a border. Fork inside the border then back for 10 mins until it is puffed up and golden.
- While it’s cooking, mix 1 tbsp of Philly with the pesto. After 15 mins remove from the pastry from the oven and press down the centre, spread the Philly over the centre area then top with the tomatoes and scatter over the pancetta. Season to taste.
- Cook for 15mins – 20mins until the tomatoes are cooked, throw over a few rocket leaves and drizzle over the pesto to serve.
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