Summer Pesto Pie

Summery flavors baked on a thin sheet of puff pastry — a guaranteed hit. Serve small squares as an appetizer to go with drinks, or larger squares as part of your brunch spread.

Sometimes we like to scatter and sprinkle our toppings haphazardly. Today we felt like we needed some orderly lines and symmetry in our lives. This super easy Summer Pesto Pie is the reason we keep puff pastry in our freezer, just in case. It takes less than 10 minutes to put together and has been a regular on our tables for years. It’s not so much a recipe as an equation: Puff pastry + pesto + tomatoes + artichoke hearts + olives + a sprinkle (yes, here we sprinkled) of parmesan cheese = mmm... mmm... good. xoxo Kirsty

Ingredients to serve 4:

• 1 sheet of puff pastry

• 4 tablespoons pesto

• 4-1/2 oz. (125 g) artichoke hearts in oil

• 4 tomatoes

• 12 pitted black olives

• 2 oz. (50 g) grated parmesan cheese

• Preheat the oven to 400F (200C).

• Unroll, or unfold, the puff pasty onto a lightly greased baking sheet. Using the tip of a knife, score a border around the edge of the pastry. This will puff up when baked, creating a nice edge.

• Spread the pesto over the puff pastry. Drain the artichokes and arrange them on top.

• Cut the tomatoes into thick slices and arrange them on as well.

• Nestle the olives between the artichokes and tomatoes.

• Sprinkle with cheese.

• Drizzle with olive oil and bake for 15-20 minutes, until the edges are nice and brown.