I also love pesto. pesto. pesto. pesto.
It has been posted a tad late because I went to Paris with school this weekend, and so had no time to post it.
It is based on the recipe from Top With Cinnamon (the cookbook).
1 red bell pepper
About 10 cherry tomatoes, cut in half
1 quantity of this pastry recipe
About 5 tbsp of this pesto
75g of parmesan
1 courgette, cut into roughly 5mm coins
1 egg, beaten with a fork
Preheat the oven to 200°C. Place the red pepper onto a tray that has been lined with foil and place it in the oven to roast for 20 minutes. Using tongs, flip the pepper over before adding on the tomatoes and then place the tray back in the oven for another 20 minutes.
Take them out of the oven and and turn the heat down to 180°C. Poke a hole into the pepper to let the steam out. After you have done that run the pepper under cold water and then peel the skin off of the pepper. Cut the pepper open and remove the stalk and seeds. Slice the pepper into thin strips/pieces.
Get your dough out of the fridge and roll it out into a circle. Place it onto a greased baking tray. Spread the pesto over it, leaving a large border around the edge. Sprinkle with some cheese, then tomato, courgette and pepper, then more cheese etc.
Fold the border over the filling. Brush the pastry with the egg and then place into the oven. Bake for 30 minutes until golden brown.