Summer Pesto Pie

Bring together pesto, artichokes and tomotoes on a thin sheet of puff pastry and you have summery flavours that are 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 = absolute deliciousness!

xoxo Kirsty

Ingredients to serve 4:

• 1 sheet of puff pastry

• 4 tablespoons organic pesto

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

• 4 organic tomatoes

• 12 organic kalamata olives, pitted

• 2 oz. (50 g) organic parmesan cheese, grated

1. Preheat the oven to 400°F (200°C).

2. Spread the puff pasty onto a lightly-oiled 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.

3. Spread the pesto over the base of the puff pastry. Drain the artichokes and arrange them on top.

4. Cut the tomatoes into thick slices and arrange on the tart.

5. Nestle the olives between the artichokes and tomatoes.

6. Sprinkle with cheese.

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