375g pack ready-rolled puff pastry
3 tbsp red pesto
300g cherry tomatoes, halved
150g mixed antipasti (from a jar, such as artichokes, roasted peppers and aubergines) drained
½ 200g pack feta, crumbled
Fresh basil, to serve
1. Lay the puff pastry on a baking tray. Score a 2.5cm margin around the edge and prick the base with a fork.
2. Top with red pesto, cherry tomatoes, mixed antipasti and feta. Bake in a preheated oven at 200°C/fan180°C/gas 6 for 15-20 minutes.
3. Top with fresh basil to serve.
- Simple, refreshing whites work – try a cool Muscadet or Frascati.