Isle of White Cherry Tomato Tart with pesto

Isle of White Cherry Tomato Tart with pesto

Medium - 60 Min

  • style Dish type: Salad & Healthy
  • poll Difficulty: Medium
  • access_time Preparation time: 60 min
  • timer Cooking time: 60 min
  • place Region: Mediterranean

Thank you Denis Drame MCA Head of Culinary Development at Classic Deli for the recipe!



For the pastry:

  • 200g Flour
  • 50g potato flour
  • 100g butter
  • 7g salt
  • 5g sugar
  • 50g water
  • 1 egg

 For the topping:

  • 2-3tbsp green pesto
  • 500g cherry tomatoes, red and yellow, halved
  • 1-2tbsp olive oil
  • Salt and freshly ground black pepper
  • Rocket salad
  • 1 egg, beaten for glazing


For the pastry:

  1. Mix flour, potato flour, butter, salt, sugar to a sandy texture, add the water and eggs and mix until all ingredients bind together.
  2. Roll to 2mm thickness between 2 sheets of paper.

Tomato Tart:

  1. Set the oven to 220°C/425°F/Gas Mark 7.
  2. Roll the pastry, cut disc 120cm diameters.
  3. Brush egg glaze around the edge of the pastry, taking care that the glaze doesn’t run down over the sides.
  4. Spread the pesto over the pastry. Arrange the tomatoes on top. Drizzle olive oil over and season with salt and pepper.
  5. Bake the tart, at the top of the oven, for 20-30 mins, until the pastry is a golden colour and crisp at the edges, and the tomatoes have started to soften.
  6. Remove tart from the oven and serve hot or warm with a rocket salad on top.
  7. Drizzle with Olive oil and balsamic vinegar.

Enjoy the recipe and Cook like a Chef at home!