Flatbread

with pesto, tomato and burrata Serves 2 Ingredients 4 sheets of puff pastry 2 tablespoons green pesto Zest of one organic lemon. 125 g cherry tomatoes or a small pointed pepper ½ courgette 1 ball of burrata 1 tablespoon olive oil A handful of basil. Balsamic dressing Chilli flakes. Preparation Preheat the oven to 200 degrees. Defrost the puff pastry. Slice the courgette and halve the cherry tomatoes. Mix with olive oil, salt and chilli flakes. Place the puff pastry sheets on a baking tray lined with baking paper and press the edges together to form one large sheet. Fold the edges in slightly and prick holes in the base; not in the edge. Spread the pesto over the base, grate some lemon zest and scatter the vegetables over the top. Bake the tart in the oven for 25 to 30 minutes until golden brown and cooked through. Remove from the oven and scatter the burrata over the top. Finish with balsamic dressing and fresh basil. Enjoy your meal. Mix, Stir & Smile!