roasted capsicum, bocconcini and basil tart
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roasted capsicum, bocconcini and basil tart
  • 2 x 200g sheets store-bought puff pastry, thawed
  • ¼ cup store-bought olive tapenade
  • 400g store-bought roasted capsicum, sliced
  • 200g bocconcini, torn
  • 1 egg yolk, lightly beaten
  • 1 cup basil leaves
  • ½ cup (40g) finely grated parmesan
  • olive oil, to serve
  • cracked black pepper