Tomato and Pesto Tart
- 750 g Romagna tomatoes
- 1 Tbsp butter
- Salt and freshly ground black pepper
- 1 Tbsp pesto
- 1 sheet Homebrand puff pastry, defrosted
- ½ bag salad greens
- 7.5 g fresh basil leaves
- 100 g feta
- 4 tsp balsamic vinegar
- 15 g pine nuts
- 4 tsp Select olive oil
- 1 baguette
- 2 cloves garlic, crushed
- 2 Tbsp softened butter
How to Have Fun with Leftover Pastry
1. Preheat oven to 220°C (200°C fan-forced).
2. Slice your tomatoes in half, lengthways, melt the butter in a large frying pan and place your tomatoes cut side down in the melted butter. Season with salt and freshly ground black pepper. Cook over a medium heat for about 20 minutes or until the tomatoes are nice and tender.
3. With some of the butter and juice from the cooked tomatoes, baste an ovenproof dish then gently remove the tomatoes from the pan and arrange, cut side down in the dish (fit them in as tightly as possible).
4. Spread the pesto over the pastry then cover the tomatoes with pastry folding back any excess pastry. Bake for 15-20 minutes until the pastry is puffed, golden and crunchy.
5. Loosen the edges and allow to cool for 10 minutes before placing a plate on top of the dish and turning out.
6. Mix together salad ingredients.
7. Slice baguette on an angle. Mix garlic with the butter. Spread on slices of baguette. Wrap bread in tin foil and place in preheated oven at 180?C for 10 minutes.
8. Serve the tart in wedges with a side of garlic bread, basil and pine nut salad.
By Jax Hamilton