Super easy puff pastry tart topped with Pesto, Tomatoes and Basil. This Tomato and Pesto Tart is a perfect appetiser to impress your guests in a jiffy.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Appetizer
Servings: 4People
Author: Sandhya Hariharan
Ingredients
250gBlock Puff Pastry
Plain flour for dusting
1Tblspn Pesto
1Large Vine Tomatosliced finely
Salt and pepper
1TspOlive Oil
Pesto Sauce
Handful of Basil Leaves
coriander leaves
Half fistful of Pinenuts + Cashewnuts
1small clove of garlic
Salt to taste
1tspof Lemon juice
2tspof olive oil
Instructions
How to make Pesto?
In a mixer jar, combine basil leaves, coriander leaves , nuts and garlic and give it a good blitz until you get a smooth mixture. Season with salt, then the lemon juice and oil and give it a good mix.
How to prepare Tart Discs?
Thaw the puff pastry block as per the instructions . On a lightly floured surface, roll the puff pastry until its 2cm thick. Using large circular discs , cut them into 4 circular discs. Leaving a small margin from the edge of the pastry disc, find another cutter that will fit inside and make an indentation, do not cut it .
With a fork, prick the inner circle but not the outer edge . This will stop the pastry from rising in the middle, but will allow the outer edge of the tart to rise up.
How to assemble the Tomato & Pesto Tart?
Preheat the oven to 220 C / gas mark 7. Line a baking paper on the baking sheet.
Lay the pastry circles on the baking sheet, spread the centre with pesto sauce .Arrange thinly sliced tomatoes in circles. Ideally I should have used plum tomatoes so the arrangement of the tomatoes would look like a cart wheel . Sprinkle with salt and pepper. Brush the edges of the tart with olive oil.
Bake for 20- 25 minutes until tart edges have risen and turned a little brown. Remove from the oven , allow it to cool for 5 minutes.. , garnish with basil leaves and serve with the remaining Pesto Sauce and some Ketchup.