Tomato, Pesto, & Mozzerella Tart

Today I am featuring Priya, a fellow Londoner I met through Twitter (@DietitianUK), but have yet to meet face-to-face.  She has great nutrition and fitness tips as she is a dietitian and pilates instructor.  She offers up fantastic gluten-free recipes and other yummy stuff that is easy to make.

She posted this Tomator, Pesto, and Mozzerella Tart on her blog earlier this month as a healthy alternative to serve at a pot luck or BBQ (serves 8-10).  I think you can serve this warm or cold. Most of the ingredients you probably have on hand. Enjoy!

Photo courtesy of Dietitian UK

Ingredients
1 roll of defrosted puff pastry (you get 2 rolls in a pack, so keep one for another time)
2 tomatoes, get the tastiest ones you can
1/2 ball of mozzerella cheese
Tomato puree
Pesto

Directions
1.  Spread the puff pastry sheet on a greased non stick baking tray and preheat the oven to Gas Mark 7 (not sure of F temp. Try 350?)  When putting on the toppings you want to keep about a 1 inch edge border free from topping.

2.  Spread a thin layer of tomato puree on it and then follow with a thin layer of pesto.

3.  Cover with thinly sliced tomatoes and dot with pieces of mozzerella.

4.  Bake for 15-20 minutes.

5.  Slice into bite sized pieces.

Nutritional Info: Per portion for 10 people 130kcals, 8g fat, 10g carbohydrate, 4g protein.