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 repeat 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:
One sheet of puff pastry
4 tablespoons pesto
4-1/2 oz. (125 g) artichoke hearts in oil
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 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 crust. Spread the pesto over the puff pastry. Drain the artichokes and add them to the pie. Cut the tomatoes into thick slices and add them as well. Nestle the olives amongst the artichokes and tomatoes. Sprinkle with cheese. Drizzle with olive oil and bake for 15-20 minutes, until the edges are nice and brown.