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Cherry Tomato Tart with Pesto Crème Fraîche |
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| Serves 4 |
Prep 10 mins |
Cooking 18 mins |
Easy |
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Ingredients |
2 tbsp extra virgin olive oil
1 onion, finely chopped
375g cherry tomatoes
3 tbsp sun-dried tomato paste
325g puff pastry
1 beaten egg to glaze
150g crème fraîche
2 tbsp pesto
salt and pepper
basil leaves to garnish
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For the pesto:
40g basil leaves
25g toasted pine nuts
25g grated parmesan
3 tbsp olive oil
Blitz all ingredients except the parmesan, which you add at the
end.
or use shop bought pesto
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Lightly grease a large baking
sheet and sprinkle with water. Heat the oil in a frying
pan, add the onion and fry for about 3 minutes until
softened. Halve about 150g of the tomatoes. remove the pan
from the heat, add the sun-dried tomato paste, then stir
in all the tomatoes until lightly coated in the sauce.
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Roll out the pastry on a
lightly floured surface and cut out 12cm rounds using a
cutter or a small bowl as guide. Transfer to the prepared
baking sheet and make a shallow cut 1 cm from the edge of
each round using the tip of a small knife or a slightly
smaller cutter, to form a rim. Brush the rims with beaten
egg. Pile the tomato mixture on to the centres of the
pastries, making sure the mixture stays within the rims.
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Bake in a preheated oven
220C/Fan 210C/ Gas 7, for about 15 minutes until the
pastry is risen and golden.
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Meanwhile, lightly mix
togather the crème fraîche , pesto and salt and pepper in a
bowl so that the creme fraiche is streaked with the pesto.
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When cooked, transfer the
tartlets to serving plates and spoon over the creme
fraiche pesto. Serve scattered with basil leaves.
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