The new pesto roasted tomato tart
recipe

Tasteful The new pesto roasted tomato tart Recipe

Made with three cheeses and the sweetest tomatoes, this tart lights up your tastebuds.
The new pesto roasted tomato tart
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 8 person.

Ingredients

  • 2 teaspoons olive oil

  • 1 leek, thinly sliced

  • 1 garlic clove, thinly sliced

  • 150g fresh ricotta

  • 50g goat’s cheese

  • 1 tablespoon basil pesto

  • 10 mixed baby tomatoes

  • 2 truss tomatoes, thickly sliced

  • 6 pitted kalamata olives, halved

  • Fresh oregano leaves, to serve

Parmesan & oregano pastry

  • 225g (1 1/2 cups) plain flour

  • 150g butter, chilled, chopped

  • 20g (1/4 cup) shredded parmesan

  • 3 teaspoons chopped fresh oregano

  • 1 egg yolk

  • 2 tablespoons chilled water

Method

  • Step 1

    To make the parmesan & oregano pastry, process the flour, butter, parmesan and oregano in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.

  • Step 2

    Meanwhile, heat the oil in a small frying pan over medium heat. Add the leek and garlic. Cook, stirring, for 5 minutes or until the leek is soft. Set aside to cool. Combine the ricotta, goatÂ’s cheese and pesto in a bowl.

  • Step 3

    Preheat oven to 200C. Turn the pastry onto a piece of non-stick baking paper. Use a well floured rolling pin to roll out to a 25 x 35cm rectangle. Trim the edges with a ravioli wheel to straighten and decorate. Transfer the paper and pastry onto a large baking tray.

  • Step 4

    Cut half the larger baby tomatoes in half. Spread ricotta mixture over the pastry, leaving a 3cm border. Top with the leek mixture, truss tomato, combined baby tomatoes and olives. Fold the sides of the pastry up and over the filling to partially enclose. Bake for 30 minutes or until the pastry is golden and the tomatoes are tender. Top with oregano leaves.

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