Tomato Tart
Simple, delicious baked tart made with store-bought puff pastry, cherry tomatoes, and homemade pesto.
Ingredients
Puff pastry (pre-rolled)
375 g
Egg yolk (beaten)
to taste
Pesto
2-3 tbsp
Cherry tomatoes (red and yellow, halved)
500 g (1 lb 2 oz)
Olive oil
1-2 tbsp
Instructions
1
Prepare the pastry
Preheat the oven to 220°C (200°C fan). Trim the edges of the puff pastry, removing any excess. Score a line about 1-2 cm inside the pastry, then score a crisscross pattern along the edges, taking care not to cut all the way through.
2
Spread the sauce and arrange the tomatoes
Brush the beaten egg yolk along the edges of the pastry, being careful not to let the yolk drip over the edge or the pastry won't puff properly. Spread the pesto inside the pastry, arrange the halved tomatoes (cut side up) on top, drizzle with olive oil, and season.
3
Bake
Place the tart on the upper rack of the oven and bake for 20 to 30 minutes, until the pastry is golden and the edges are crisp. Serve hot or warm.
