Mushroom, Pesto and Mozarella Tart

Recipe

500g ready to roll puff pastry

2 tablespoons pesto

8 good sized chestnut mushrooms, sliced 

1 packet (around 125g) Mozarella 

Handful of pitted black olives, sliced in half 

70g mascarpone (basically, the rest of the 170g pot used above)

Large handful of basil leaves 

Method 

* Preheat oven to 200 degrees. 

* Roll out the pastry to fit a large flat greased baking tray (remember to grease the tray) - trim the edges of the pastry to neaten it up. Score (not all the way through) about 1cm in from the edge of the pastry to create a border like effect. 

* Spread the pesto evenly across the pastry base, leaving out the scored edged. Scatter the mushrooms, olives, Mozarella and basil leaves over the pesto base and dot with the mascarpone. 

* Bake for 20-25 minutes or until the cheese has melted and the tart has turned a crispy golden brown colour. (The mushrooms may release some water/natural juices while cooking but don't worry about this - the tart will still stay crispy around the edges and it certainly won't affect the flavour!) Cut up and serve whilst still warm.