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- 7 Nov 2008
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Hey guys...here's a quick recipe to go into the OcUK Cookbook.
Firstly, I apologise for not taking pics as I went along...but I did remember to take a few of the end result
Anyway, this is a very quick and simple tart recipe that I’ve made many times before, and which I made again today for a light snack to go with a nice bottle of vino this evening.
TOMATO & PESTO TART
You will need:
* 500g pack of Puff Pastry (JusRoll is pretty good stuff to use)
* Jar of good quality green pesto (it’s better to make your own if you have the time though)
* 4 or 5 large tomatoes (not those pasty ones, but nice ripe ones!)
* Fresh Basil
* Sea Salt & Black Pepper
* Olive Oil
* 1 Beaten Egg (for brushing)
* A little flour for dusting
METHOD
* Preheat your oven to 200c (that’s about gas 6 I think)
* Dust your worktop with a little flour, and cut the 500g block of pastry in half.
* Roll out the pastry into a long thin rectangle, about 1/2cm thickness.
* Then cut two thin strips of pastry off the sides, and then brush with a little egg mixture and stick one on each side of the main rectangle of pastry, forming a raised border.
* Take a fork and ***** the base of the pastry (not the border strips as you want these to rise, but the bottom to stay flat).
* Place onto a baking sheet.
* Spread a nice layer of pesto onto the pastry, between the borders.
* Thinly slice your tomatoes and layer them over the pesto covered base.
* Brush the sides of the pastry with some more egg mixture to glaze, and then season well with S&P.
* Tear up some basil leaves and scatter them over the top.
* Place the tray into the oven for 20 minutes or so until the pastry has risen and has nicely browned.
QUICK NOTE: 500g of pastry will make two long tarts…with the other half I decided to make a mushroom tart too as I had some leftover in the fridge.
I just lightly sautéed them in a little olive oil, butter, and garlic and then left them to cool…and instead of green pesto I blitzed some sundried tomatoes with a handful of toasted pine nuts and spread this onto the base.
(this recipe is pretty versatile)
I personally prefer to let the tarts go cold before eating them as I think they taste much nicer that way.
Drizzle with olive oil, cut it into slices and that's it…nice & easy
Firstly, I apologise for not taking pics as I went along...but I did remember to take a few of the end result
Anyway, this is a very quick and simple tart recipe that I’ve made many times before, and which I made again today for a light snack to go with a nice bottle of vino this evening.
TOMATO & PESTO TART
You will need:
* 500g pack of Puff Pastry (JusRoll is pretty good stuff to use)
* Jar of good quality green pesto (it’s better to make your own if you have the time though)
* 4 or 5 large tomatoes (not those pasty ones, but nice ripe ones!)
* Fresh Basil
* Sea Salt & Black Pepper
* Olive Oil
* 1 Beaten Egg (for brushing)
* A little flour for dusting
METHOD
* Preheat your oven to 200c (that’s about gas 6 I think)
* Dust your worktop with a little flour, and cut the 500g block of pastry in half.
* Roll out the pastry into a long thin rectangle, about 1/2cm thickness.
* Then cut two thin strips of pastry off the sides, and then brush with a little egg mixture and stick one on each side of the main rectangle of pastry, forming a raised border.
* Take a fork and ***** the base of the pastry (not the border strips as you want these to rise, but the bottom to stay flat).
* Place onto a baking sheet.
* Spread a nice layer of pesto onto the pastry, between the borders.
* Thinly slice your tomatoes and layer them over the pesto covered base.
* Brush the sides of the pastry with some more egg mixture to glaze, and then season well with S&P.
* Tear up some basil leaves and scatter them over the top.
* Place the tray into the oven for 20 minutes or so until the pastry has risen and has nicely browned.
QUICK NOTE: 500g of pastry will make two long tarts…with the other half I decided to make a mushroom tart too as I had some leftover in the fridge.
I just lightly sautéed them in a little olive oil, butter, and garlic and then left them to cool…and instead of green pesto I blitzed some sundried tomatoes with a handful of toasted pine nuts and spread this onto the base.
(this recipe is pretty versatile)
I personally prefer to let the tarts go cold before eating them as I think they taste much nicer that way.
Drizzle with olive oil, cut it into slices and that's it…nice & easy
![[FnG]magnolia](/styles/overclockers/avatars/9.png){kind=avatar}
I still say a tart is round though!
