Piccolo tomato tart with sun-dried tomato pesto
These individual tartlets are ideal as a dinner party starter or light lunch on a beautiful summer’s day. Quick and easy to prepare, this recipe really showcases the amazing quality of the Piccolo tomatoes, so try it out and you and your friends will be blown away by this incredible dish!
Any leftover pesto will keep for up to two weeks and is great for other dishes. Simply stir through pasta or top toasted croutons for canapés.
Ingredients
Metric
Imperial
Tart
- 15 Piccolo cherry tomatoes
- 250g of puff pastry
- 1 egg, beaten
- 1 tsp onion seeds
- 1 handful of samphire
- 1 nori sheet, sliced into 0.5cm wide strips
- 1 tbsp of basil leaves
- 1 handful of edible flowers
Sun-dried Tomato Pesto
- 125g of sun-dried tomatoes
- 2 garlic cloves
- 70g of pine nuts
- 100ml of balsamic vinegar
- 120ml of extra virgin olive oil
- 50g of grated Parmesan
- 50g of tomato paste
- salt to taste
- freshly ground white pepper to taste
Equipment
- 6cm pastry cutter
Method
Preheat the oven to 190°C/gas mark 5
Trim the tops and bottoms off the tomatoes, place into a bowl and cover with boiling water. Leave for a minute, then drain and peel away the skins
Place all the ingredients for the pesto into a food processor or blender and blitz to a smoothish texture. Taste for seasoning and add a little white pepper and salt if required
- 125g of sun-dried tomatoes
- 2 garlic cloves
- 70g of pine nuts
- 100ml of balsamic vinegar
- 120ml of extra virgin olive oil
- 50g of grated Parmesan
- 50g of tomato paste
- salt to taste
- freshly ground white pepper to taste
Roll out the puff pastry block to a 1cm thickness and cut out 4cm circles with a 6cm cutter
- 250g of puff pastry
Brush the pastry with the beaten egg, sprinkle with onion seeds and place in the oven for 12-16 minutes, or until the pastry is cooked and golden. Halfway through cooking, press down on the pastry using a palette knife, so you get a nice even bake
- 1 egg, beaten
- 1 tsp onion seeds
Place the cooked pastry circles on a rack and allow to cool
Smear a generous amount of sun-dried tomato pesto over the top of the pastry
Slice the peeled Piccolo tomatoes in half and arrange on top, then garnish with samphire, slices of nori, the fresh herbs and edible flowers
- 1 handful of samphire
- 1 nori sheet, sliced into 0.5cm wide strips
- 1 tbsp of basil leaves
- 1 handful of edible flowers
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