Roasted Capsicum, Bocconcini And Basil Tart

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donna hay


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2 x 200g sheets store-bought puff pastry, thawed

¼ cup store-bought olive tapenade

400 g store-bought roasted capsicum, sliced

200 g bocconcini, torn

1 egg yolk, lightly beaten

1 cup basil leaves

½ cup (40g) finely grated parmesan

olive oil, to serve

cracked black pepper

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