Pepperoni and Sweet Corn Tarts

Serving Time icon
Portions : 6
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Total Time : 20 mins


  • 340g can Green Giant Sweet Corn, drained
  • 318g g pkt Jus Rol 6 rounds puff pastry, thawed
  • 6 tbsp ready made tomato sauce eg Bruschetta topping or Stir Through Sauce
  • 140g sliced pepperoni
  • 9 cherry tomatoes, halved or quartered depending on size
  • 2 x 125g balls mozzarrella cheese, drained and diced
  • Baking tray

A fun twist on the pizza classic, these tarts are perfect for any meal or could even as finger food for a party.


  1. Heat the oven to 220C/gas 7.
  2. Place the rounds of pastry onto baking trays, 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 sweet corn, then randomly add the slices of pepperoni, the cherry tomatoes and finally add the cheese.
  3. Bake in the oven for 12-15 minutes until the pastry has risen and is crisp and the cheese has melted.


  • Add some torn basil leaves if available.