Tomato, pesto and olive tart
Aug 31, 2010 2:00pm- 30 mins cooking
- Serves 4
Print
Ingredients
Tomato, pesto and olive tart
- 500 gram red grape tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 sheet puff pasty
- 2 tablespoon basil pesto
- 1/3 cup (55g) seeded black olives
- 1 1/2 cup (360g) ricotta cheese
Method
Tomato, pesto and olive tart
-
1Preheat oven to 220°C.
-
2In a medium bowl, combine tomatoes with vinegar and half the oil and place on oven tray. Roast, uncovered, about 10 minutes or until tomatoes collapse.
-
3Place pastry on oiled oven tray. Fold edges of pastry over to make a 5mm border all the way around pastry, then prick base with fork. Place another oven tray (or baking beads or rice) on top of the pastry (to stop it puffing up) and bake 10 minutes. Remove top tray from pastry and reduce temperature to 200°C.
-
4Spread pastry with pesto, then top with tomatoes and olives. Sprinkle with cheese. Bake about 10 minutes. Drizzle with remaining oil before serving.
Notes
Cherry tomatoes can be substituted for grape tomatoes.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020