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Ingredient
Sig's Olive, Pesto and Tomato Tartlet
Introduce
Chef :
SigrunSig's Olive, Pesto and Tomato Tartlet
I learned to experiment with tomatoes as a child when living with my nan. It is a tradition for me that I like to carry on. Tomatoes are one of my favourites to work with in the kitchen.
Ingredient
Food ration :
4 servings
375 grams
ripe garden tomatoes, not cherry
1 small
bunch spring onions, chopped
Cooking instructions
* Step 1
Flour your worktop evenly and lightly. Roll out the pastry not to thin, into one circle that measures about 24 cm in diameter or four smaller ones that measure about 6 cm each. Put onto prepared baking tin and chill in the fridge for about 30 to 45 minutes
* Step 2
Drain the olives very well into a cup, use oil for other purpose if you like
* Step 3
Add the pesto to the olives , puree until you get a very fine paste.
* Step 4
Preheat your oven to about 200 °C (400 °F) or gas mark 6
* Step 5
Rinse the tomatoes, dry and slice evenly into thin slices of no more than about half a centimeter thickness
* Step 6
Remove the pastry in the tin from fridge and spread not to thick with the olive and pesto mix.
* Step 7
Slice the spring onions thinly and sprinkle over the olive and pesto mix.
* Step 8
Arrange the tomato slices on top of the pesto and spring onions , overlapping each one of them a little
* Step 9
When your oven is ready bake the cake for about 35 minutes., depending on size of cakes. After about 35 minutes reduce the temperature to about 150°C (300°C) or gas 2 . Bake for another 45 minutes but check in between this time however depends on how thick you rolled the pastry,and/ or until the cake is golden brown and the tomatoes are cooked .
* Step 10
When slightly cooled sprinkle with torn basil. I enjoyed this at room temperature
* Step 11
Add cheese if you want to or any other ingredient that you like , I just wanted the taste of tomato and olives, and not another pizza type recipe.
Note: if there is a photo you can click to enlarge it
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