CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Tomato Pesto Tarts

1

  • Overview
  • Ingredients
    13 items
  • Directions

The Tomato Pesto Tart is a delectable savory dish that harmoniously combines the richness of puff pastry with the vibrant flavors of ripe tomatoes, fragrant pesto, and creamy cheese. With its golden-brown, flaky crust adorned with colorful tomato slices and sprinkled with aromatic herbs, this tart is a feast for both the eyes and the palate. Each bite offers a perfect balance of tangy sweetness from the tomatoes, earthy richness from the pesto, and creamy indulgence from the cheese. Finished with a drizzle of olive oil and a garnish of fresh basil or thyme, this tart is a true celebration of Mediterranean flavors and French culinary elegance.

  • 1 roll puff pastry
  • 400g mixed tomatoes (red, yellow, green)
  • Fresh thyme sprigs
  • 30ml brown sugar
  • 30ml olive oil
  • 150g goat cheese
  • Salt and black pepper (for seasoning)

Pesto (Make Your Own Or Use A Good Quality Store Bought Pesto Of Choice)

  • 150g sundried tomatoes
  • 4 garlic cloves
  • Green chillies (to taste)
  • 10ml brown sugar
  • 70ml olive oil
  • Salt and black pepper (for seasoning)

  • 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 the 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. Add Olives at this stage (if using)
  • 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 to add pitted kalamata olives