Ingredients:
- 225g plain flour
- 100g very cold Champion Unsalted Butter, cut into cubes
- 2 large eggs, beaten + 1 extra as egg wash
- 60g fresh basil pesto
- 1 ball mozzarella
- 300g tomatoes
- Fresh basil
- Salt and black pepper
Method:
Start by making the pastry. Use a food processor to blitz the flour and butter with a pinch of salt to a fine breadcrumb-like consistency. Gradually add in the eggs and pulse to a soft dough. Shape into a ball, then wrap in clingfilm and transfer to the fridge to chill and rest for 20 mins.
Preheat the oven to 190C/170C fan. Slice the tomatoes, then sprinkle evenly with a pinch of salt.
On a lightly floured surface, divide the dough into 8 evenly-sized pieces, and roll each piece out into a 5 inch circles, then carefully transfer to a baking tray.
Leaving a 1 inch border, spread the pesto onto the circles then top with the tomato slices. Season well with salt and pepper. Fold the edges of the crust up around the filling, pinching it together in several places to hold the filling in. Brush with the remaining egg and bake for 20 minutes, then sprinkle with the torn mozzarella, and return the oven for a further 5 minutes or until the pastry is golden brown and the cheese is melted.
Remove from the oven and transfer to a wire rack and cool slightly, then sprinkle with the fresh basil leaves and lots of cracked black pepper to serve. Best eaten fresh while still warm.
