Piccolo tomato tart with sun-dried tomato pesto

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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.

First published in 2022





Sun-dried Tomato Pesto


  • 6cm pastry cutter



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


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 


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

First published in 2022

With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.

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