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How to Make Antipasto Tart
Method
Preheat oven to 180°C (or 160°C fan forced). Line a baking tray with baking paper. Cut 1 pastry sheet lengthways into 8 strips. Place the other defrosted pastry sheet on a baking tray. Place strips around the edge of the pastry sheet to create a border. Seal the joins with your fingers. Spread the pesto evenly over the pastry base, with the back of a spoon. Top with the sundried tomatoes, olives, ham, bocconcini cherries and sprinkle with pine nuts. Bake for 20-25 minutes. Remove and garnish with fresh rocket and season with salt and pepper. Serve immediately.
