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!
Preparation
Ingredients
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
Method
For the pastry:
- Mix flour, potato flour, butter, salt, sugar to a sandy texture, add the water and eggs and mix until all ingredients bind together.
- Roll to 2mm thickness between 2 sheets of paper.
Tomato Tart:
- Set the oven to 220°C/425°F/Gas Mark 7.
- Roll the pastry, cut disc 120cm diameters.
- Brush egg glaze around the edge of the pastry, taking care that the glaze doesn’t run down over the sides.
- Spread the pesto over the pastry. Arrange the tomatoes on top. Drizzle olive oil over and season with salt and pepper.
- 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.
- Remove tart from the oven and serve hot or warm with a rocket salad on top.
- Drizzle with Olive oil and balsamic vinegar.
Enjoy the recipe and Cook like a Chef at home!
