Piccolo Tomato Tart with Sun-dried Tomato Pesto Recipe

4
1 hour 20 minutes

Ingredients

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

Method

1

Preheat the oven to 190°C/gas mark 5

2

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

  • 15 Piccolo cherry tomatoes
3

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
4

Roll out the puff pastry block to a 1cm thickness and cut out 4cm circles with a 6cm cutter 

  • 250g of puff pastry
5

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
6

Place the cooked pastry circles on a rack and allow to cool

7

Smear a generous amount of sun-dried tomato pesto over the top of the pastry

8

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