Serves 6
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To serve

  1. Preheat the oven to 220°C/200°C fan/gas mark 7. Line a baking tray with non-stick parchment paper.
  2. Unroll the pastry onto the lined baking tray. Score a 2cm border around the edge, prick the centre all over with a fork. Brush the edges with beaten egg and bake for 15 minutes until risen and golden. Remove and set aside.
  3. To a large roasting tray, add the tomatoes and broccoli. Drizzle with 1 1⁄2 tablespoons of oil, season and roast for 10-15 minutes or until the broccoli is tender.
  4. Spread the cream cheese over the base of the puff pastry. Drizzle with pesto, swirling into the cream cheese.
  5. Pile on the roasted broccoli and tomatoes, with any juices from the tin. Top with pine nuts and serve with salad.

Nutrition Facts

Per serving: 493kcals, 38.6g fat (15.8g saturated), 28.4g carbs, 3.4g sugars, 10.4g protein, 3.3g fibre, 0.139g sodium 

DinnerDiabetic-friendlyBudget mealsMake it HealthyVegetarian

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