Makes 28

Pesto, mascarpone and tomato pastry wheels recipe

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Takes 15 minutes to make, 18-20 minutes to bake, plus freezing and cooling

25g pine nuts
2 garlic cloves, roughly chopped
50g fresh basil leaves
4 tbsp olive oil
25g vegetarian Parmesan, grated
375g pack fresh ready-rolled shortcrust pastry, brought up to room temperature
125g mascarpone
100g sun-dried tomatoes (we like Merchant Gourmet), chopped

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1. Put the pine nuts into a blender with the garlic, basil leaves and oil. Whizz to a rough-textured pesto. Season with freshly ground black pepper, add the Parmesan and pulse briefly to combine. Set aside.
2. Unroll the pastry and spread evenly with the mascarpone. Top with the sun-dried tomatoes and dot evenly with the pesto. Starting with 1 long edge, roll the pastry tightly like a Swiss roll. Freeze for 30 minutes.
3. Preheat the oven to 200°C/fan180°C/gas 6. Using a large serrated knife, slice the pastry into 28 thin rounds. Divide between 2 non-stick baking sheets, spaced slightly apart, and cover each tray with foil – this will stop the sun-dried tomatoes turning too dark in the oven. Bake for 15 minutes, then uncover and bake for 3-5 minutes more, until cooked, crisp and pale-golden. Transfer to a wire rack to cool slightly.
4. Overlap the pastry wheels in a circle on a large, round serving plate. Serve warm or at room temperature.

Nutritional info

Per wheel: 121kcals, 9.9g fat (3.1g saturated), 1.6g protein, 6.8g carbs, 0.3g sugar, 0.3g salt

Chef's tip

Once cooked, you can freeze these for up to 1 month. Defrost at room temperature and reheat in the oven at 200°C/fan180°C/gas 6 for 5 minutes.

Pesto, mascarpone and tomato pastry wheels recipe

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