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£1.25Price per unit
£3.91/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Unroll the pastry on a baking sheet, roll out a little across the shorter side to make more of a square shape, then cut into a circle using an upturned dinner plate as a guide. Use a sharp knife to mark a 1cm border around the edge, then prick the central area with a fork.
Spread the pesto inside the border, then add the tomatoes, cut-side up. Dot spoonfuls of the ricotta on top. Season, then bake for 25 minutes, until the pastry is golden and crisp. Serve straight away with the pecorino scattered over.
Cut the pastry trimmings in half, scatter over grated cheese, then twist and bake at the same time as the tart.
Typical values per serving when made using specific products in recipe
Energy | 1,914kJ/ 460kcals |
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Fat | 32g |
Saturated Fat | 14g |
Carbohydrates | 29g |
Sugars | 5.6g |
Fibre | 3.7g |
Protein | 11g |
Salt | 1.6g |
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£22.86/kg