Rhubarb Compote
Perfect with porridge or on your favourite pudding
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40 Minutes
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Serves 4
30 mins
Serves 4
What you'll need…
- 320g ready-rolled puff pastry
- 150g Caroline’s Watercress Pesto
- 3 - 4 large Tomatoes thinly sliced
- 100g Feta Cheese
- Handful of fresh Watercress
The method
1
Preheat the oven to 200*C / fan 180*C / Gas 6
2
Unroll a 320g puff pastry sheet and score a 2cm border all around and place it on a baking sheet, keeping it on it’s own baking paper from the packet.
3
Spread the Watercress Pesto evenly within the scored pastry. Overlay with the sliced tomatoes and then sprinkle the Feta cheese.
4
Bake for 10 - 15 minutes until the pastry is puffed and golden and the cheese is bubbling.
5
Season, then serve scattered with fresh watercress.
A little note: there is no need to brush the pastry edges with milk or egg before going into the oven because the olive oil from the Pesto does this work for you.
Recipe inspired by Caroline's Pesto
