Pepperoni and sweetcorn tarts recipe

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serves: 6
Skill: easy
Cost: not
Cooking: 22 min

Nutrition per portion

Calories 419 kCal 21%
Fat 27g 39%
  -  Saturates 14gg 70%
  -  of which Sugars 5.5gg 6%
Salt 1.7gg 28%
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  • Easy to make, these pepperoni, sweetcorn and tomato-filled tarts are topped with oozy mozzarella cheese.


    • 318g packet/6 rounds puff pastry, thawed (e.g. Jus Rol)
    • 6tbsp ready-made tomato sauce e.g Bruschetta topping or stir-in sauce
    • 340g can sweetcorn, drained
    • 140g sliced pepperoni
    • 9 cherry tomatoes, halved or quartered depending on size
    • 2 x 125g balls mozzarrella cheese, drained and diced


    • Heat the oven to 220°C (gas mark 7). Place the rounds of pastry onto baking trays and with the point of a sharp knife, score a narrow border on each so the outer edge will rise during cooking. Lightly prick each base with a fork.

    • Spread the sauce over the base of the tarts, scatter over the sweetcorn, then randomly add the pepperoni slices, cherry tomatoes and finally add the cheese.

    • Bake in the oven for 12-15 mins until the pastry has risen, is crisp and the cheese has melted.

    Top tip for making Pepperoni and sweetcorn tarts

    Add some torn basil leaves if you have any.

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