TOMATO PESTO TART
(Serves 8)
1 roll good quality puff pastry
400 g red, yellow, green tomatoes, halved or quartered
fresh thyme sprigs and some lightly chopped
30 ml brown sugar
30 ml olive oil
150 g goats cheese or Boursin cheese, crumbled
salt and black pepper to taste
PESTO (make your own or use a good quality store bought pesto of choice)
160 g drained, sundried tomatoes (store-bought will be fine)
4 garlic cloves, crushed
chilli to taste (you can use chilli flakes or freshly. chopped chillies
10 ml brown sugar
100 ml olive oil
salt and black pepper to taste
METHOD:
- Preheat the oven to 200°C and grease a loose-bottomed quiche baking tin OR rectangular tin
- Roll out the pastry on a lightly floured surface (about 5mm thick) to loosely fit the baking tin.
- Transfer the pastry to the baking tin 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. Drizzle with a little olive oil
- Bake in the oven for about 20 minutes – until golden brown and cooked. Make sure the pastry is cooked and crisp
- Remove from the baking tin, drizzle with the rest of the olive oil and serve. Garnish with fresh basil or thyme
- OPTIONAL – add some pitted Kalamata olives to the tomatoes before baking
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