Tart of confit Piccolo tomatoes with pesto and smoked salmon

PT3H

First published in 2020
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Ingredients

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Imperial

Tomato confit

Basil pesto

Sun-dried tomato pesto

To serve

1
Preheat an oven to 50°C. Place the halved tomatoes cut-side up on an oven tray. On top of each tomato place a sliver of sliced garlic, a thyme leaf, a little salt and pepper and a drizzle of olive oil. Dust with icing sugar, then place in the oven and cook for 2.5-3 hours until crinkled around the edges. You want to keep the temperature as low as possible, to prevent the garlic from burning
2
While the tomatoes conft, prepare the pestos. Begin by making the basil one – add all the ingredients (apart from the olive oil) to a food processor and blitz until well combined. Drizzle in the olive oil, then season to taste and set aside
3
Clean out the bowl of the food processor, then repeat the same process for the sun-dried tomato pesto. Both pestos will be slightly stiffer than a traditional pesto consistency, which is fine
4
To build the tarts, spread the base of each tart case with the sun-dried tomato pesto. Arrange the confit tomato halves in a concentric circle, then roll a slice of smoked salmon into a rose shape and place it in the centre. Dot the basil pesto around the top, then garnish with the mint leaves and gold leaf (if using)
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First published in 2020
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