Cherry tomato tart

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12
Cherry Tomato Tart

Serves 4-6

 

375g puff pastry, thawed if frozen

4 tbsp sun-dried tomato pesto

1 tbsp olive oil

2 tbsp cider vinegar

1 tbsp caster sugar

Salt and black pepper

500g mixed cherry tomatoes

2 tbsp pine nuts, toasted

2 tbsp fresh basil leaves

 

To serve:

Mixed leaves

 

  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Line a tray with parchment paper.
  2. Unroll the pastry onto a work surface and using a sharp knife, trace a circle around a 20cm frying pan. Put the pastry circle onto the prepared tray.
  3. Spoon on the pesto and spread over the pastry, leaving a 1cm border. Place in the fridge until ready to bake.
  4. Heat the oil, vinegar and sugar in the frying pan over a medium heat. Season and bring to a simmer. Allow the sugar to melt and become syrupy, them remove the pan from the heat.
  5. Arrange the tomatoes in a single layer, covering the base of the pan.
  6. Take the pastry out of the fridge. Using the paper to help you, flip the pastry over and place on top of the tomatoes, pesto- side down.
  7. Use knife to tuck the edges of the pastry down into the pan around the tomatoes. Poke a few holes in the middle of the pastry for steam to escape.
  8. Bake for 35-40 minutes until golden brown and puffed. Allow to rest for five minutes in the pan.
  9. Turn a plate upside down on top of the pan. Using a tea towel, carefully flip the tart onto the plate so the tomatoes are on top.
  10. Sprinkle with pine nuts and some fresh basil and serve with mixed leaves.

 

Per serving: 324kcals, 23.3g fat (4.9g saturated), 25g carbs (4.9g sugars), 4.4g protein, 2g fibre, 0.251g sodium