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- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Line a tray with parchment paper.
- 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.
- Spoon on the pesto and spread over the pastry, leaving a 1cm border. Place in the fridge until ready to bake.
- 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.
- Arrange the tomatoes in a single layer, covering the base of the pan.
- 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.
- 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.
- Bake for 35-40 minutes until golden brown and puffed. Allow to rest for five minutes in the pan.
- 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.
- 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
DinnerPicnicFreezer-friendlyDiabetic-friendlyMeat-freeLunch & snacksSpecial OccasionsAfternoon teaBudget mealsMake it HealthyVegetarian
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