Recipe by Janice Dickson


  • 1 sheet frozen Puff pastry

  • 350 g caramelised Onions

  • 300 g red pepper Pesto AJVAR

  • 50 g Pine Nuts

  • grated Parmesan

  • 150 g Feta cheese

  • 250 g sliced sundried tomato

  • freshly chopped Basil


  • 1.

    Pre-heat oven to 220C. Place frozen pastry on lined tray. Spread pesto over pastry & top with onions. Sprinkle with pinenuts, parmesan & feta. Cook for 10 mins.

  • 2.

    Warm sundried tomatoes. Chop Basil. Sprinkle tomatoes, then basil on top of pastry. Slice & serve with salad. (use different types of pesto if desired)

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