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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Speedy banana splits
Speedy banana splits
A star rating of 4.5 out of 5.6 ratings

Whip up this speedy classic no-cook pud in next to no time

Nutrition: per serving

  • kcal597
  • fat47g
  • saturates19g
  • carbs28g
  • sugars1g
  • fibre1g
  • protein18g
  • salt2.29g
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Method

  • step 1

    Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a large baking sheet and prick all over with a fork. Spread over the pesto, leaving a border of roughly 1 inch around the edge. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp.

  • step 2

    Drizzle with a little extra virgin olive oil, if you like, and scatter over some rocket.

Recipe from Good Food magazine, August 2010

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.3 out of 5.12 ratings

karengould

Used passata then topped with our favourite toppings and grated mozzarella - delicious and made a nice change to normal pizza. Now a regular meal in our house.

karengould

question

How can you stop the pastry from sticking to the sheet ?

goodfoodteam avatar
goodfoodteam

Thanks for your question. We would recommend using a non-stick baking sheet. The butter content in the pastry also helps it not to stick,

PaulineG11

Made it with tomato puree, plum tomatoes and mozzarella, with a little bit of dried basil on top... yum!

skerries avatar

skerries

I love this tart but I do add sliced onions and olives to it,

poldweia

This was an unmitigated disaster. Soggy undercooked pastry and a burnt top. I won't be trying this again in a hurry.

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