




TOMATO PESTO TARTS
(Makes 6 tarts)
1 roll good quality puff pastry
400 g red, yellow, green tomatoes, halved or quartered
fresh thyme
30 ml brown sugar
30 ml olive oil
120 g goats cheese or Boursin cheese, crumbled
salt and black pepper to taste
PESTO
80 g drained sundried tomatoes (store-bought will be fine)
2 garlic cloves, crushed
chilli to taste (you can use chilli flakes or freshly. chopped chillies
5 ml brown sugar
30 ml olive oil
salt to taste
METHOD:
- Preheat the oven to 200°C and grease 6 small loose-bottomed quiche baking tins (±10 cm diameter)
- Roll out the pastry on a lightly floured surface (about 5mm thick) and cut out circles to loosely fit the quiche tins
- Transfer the pastry to the tins and chill in fridge for 30 minutes
- Meanwhile make the pesto:Combine all the ingredients and use a stick blender to make the pesto. Season to taste. Keep aside
- Spread a thin layer of the pesto on the pastry – leaving a 1 cm border around the edge
- Top with the cheese and some thyme
- Arrange the tomatoes on top and season with the sugar, salt and black pepper.Add some more thyme and drizzle with half of the olive oil
- Bake in the oven for about 15 minutes – until golden brown and cooked.Make sure the pastry is cooked and crisp
- Remove from the tins, drizzle with the rest of the olive oil and serve.Garnish with fresh basil or thyme
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