If if you can’t stand up for long to prepare food, this quick tomato and pesto tart is brilliant to make as it uses ready made puff pastry and pesto. For the nicest results, buy puff pastry made with butter and fresh pesto, not the stuff in jars. Its simplicity belies how delicious it is.
INGREDIENTS
320g all butter ready roll puff pastry sheet
Tub fresh pesto or some home made pesto500g cherry tomatoes, cut in half
1 egg, whisked
Olive oil to drizzle
Optional-75g goats cheese for garnish, or you could use olives or a mixture of both
Optional -Torn basil leaves to garnish
METHOD
Heat the oven to 200C.
Unroll the puff pastry onto a baking sheet and score the pastry lightly with a knife 1cm all the way round.
Spread the pesto over the smaller rectangle up to the edge. You might not need it all depending on how thickly you spread it.
Arrange the tomatoes over the pesto in neat lines.
Season and drizzle with olive oil.
Brush the whisked egg over the edge of the pastry. You don’t need all the egg so I cover the rest in a mug with clingfilm and use it as part of scrambled egg for lunch or the next day.
Cook for 20 mins until the pastry is risen on the edge and then turn the oven down to 160C and cook for another 10 mins until you know the pastry is cooked through underneath.
Dab with pieces of goats cheese and sprinkle on some torn basil leaves before serving. It’s good hot or cold.
