For the rough puff pastry, place the flour in a mound on a ... film and place in the fridge for at least 30 minutes. For the pesto, place the basil, pine nuts, Parmesan and garlic in a pestle ...

Brush with beaten egg. Place toppings in the center of the puff pastry: olives, sun-dried tomatoes and pesto. Bake in a preheated oven at 350°F/180°C for 20 minutes. And now it's ready!

Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling ...

Tomatoes are one of the most versatile ingredients and can elevate any dish with their vibrant flavor and color ...