Basil Pesto and Sweetcorn Tart
Servings 4 Servings
Ingredients
- 1 400g Today® Original Shortcrust Pastry, thawed
- 3 Tbsp (45 ml) basil pesto
- ½ cup (125 ml) Rhodes Quality Cream Style Sweetcorn
- 100 g mozzarella, grated
- 100 g cheddar, grated
- Handful fresh basil leaves
Instructions
- Preheat the oven to 200°C. Unroll the Today® Original Shortcrust Pastry and place onto a lined baking tray, using a knife score the edge of the pastry.
- Spread with basil pesto, top with Rhodes Quality Cream Style Sweetcorn and cheeses. Bake in the oven for 20 minutes, until golden and cooked through.
- Remove from the oven and top with fresh basil leaves.