TOMATO PESTO TARTS

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