Tomato Pepper Tart With Cashew Pesto - cooking recipe

Ingredients

10 oz package puff pastry, brought to room temperature
1/2 cup cashew nuts
1 bunch arugula
1/4 lb Parmesan cheese, grated
2 cloves garlic, peeled and chopped finely
1/2 cup olive oil
4 oz can tuna, drained and flaked apart
1/2 lb cherry tomatoes
8 oz roasted red peppers in oil, drained

Preparation

Preheat the oven to 400\u00b0F. For the pesto, toast the cashew nuts in a frying pan and set them aside to cool. Blend them with the arugula, 2 tbsp of cheese, garlic and oil in a food processor and season to taste.
Lay the pastry dough in a pie dish lined with parchment paper and trim the edges. Spread with the pesto and sprinkle the tuna on top. Add the tomatoes and peppers and sprinkle with the remaining cheese. Bake on the bottom rack of the oven for 25 mins. Cool 5 mins before serving.