Tomato and pesto tart
By: Sophie Grigson From: Sophie Grigson's Weekends
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Tomato and pesto tart
- Prep time:
- 10 mins, plus 5-10 mins standing time
- Cook time:
- 15 mins
- Serves:
- 6
Made in minutes and chockfull of flavour, Sophie Grigson's crisp tomato and pesto tarts make addictive summer eating
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Ingredients
Main:
Method
1. In a large bowl, mix the chopped basil with 1.5 tablespoons of the olive oil and set aside for 5-10 minutes. Stir in the tomato puree.2. Roll out the puff pastry very thinly (it's probably easiest to do this in 2 halves) and cut out 6 circles, each with a diameter of 15cm. Prick all over with a fork and lay them on oiled baking sheets.
3. Spread the basil and tomato puree mixture over the circles, using a brush, leaving a 1cm border all the way round the edges.
4. Set the oven to 230°C/gas 8. Slice the tomatoes as thinly as you can and discard the seeds and juice.
5. Arrange the tomato rings on the pastry and season with salt, freshly ground black pepper and a sprinkling of caster sugar. Scatter over the thyme leaves.
6. Bake for 5 minutes and then brush the tarts generously with olive oil. Return them to the oven for a further 5-8 minutes, until golden brown. Scatter with freshly torn basil and serve immediately.
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Latest Comment
This you simply must try this recipe it is like a light Pizza, perfect for summer lunches.
I have added hard Parmesan shavings even Anchovies.
Roll out ready-made pastry and roll it out and put it on a oiled baking tray. Score a thin line around the pastry about an inch from the edge do not cut all the way through the pastry, blitz the centre with fork holes but not the inch boarder.
Then follow Sophie’s instructions.
She is a kitchen Goddess.
Jon