Tomato and pesto tart
I have made this tart three times over the last few weeks.
It is so very good.
The second time was for a film night at a friend’s house, where we all had to bring a plate.
The final one I made . . . because I’d enjoyed the other two so much and there’s a big piece currently sitting in my fridge, ready to be finished off for lunch today with some salad.
It’s quite delicious. Plus it’s a really good tart to take on a picnic – pretty, filling, tasty and holds its shape when you eat it with your hands. I am sure I’ll continue to make this over and over again.
Tomato & Pesto Tart
There’s no real recipe, or rather there’s no firm and exact recipe. Instead I made it with recipes from other places and a bit of inspiration. I reckon it would be lovely with all different kinds of pesto. For various reasons I made my tarts dairy free, but you could also scatter a bit of feta over the top. Serves 6 – 8 depending on how hungry you are and what you eat it with.
Preheat your oven to 180°C.
For the base I made the Yeasted Tart Dough on Lucy’s site. This is a cracking little recipe, which uses olive oil instead of butter and seems far less temperamental than normal pastry – particularly on the hot days we’ve been having. I rolled out the pastry and then lined a tart dish, rolling up the edges rather than trimming them. Lucy’s basic recipe makes enough pastry for two tarts in my dish.
The pesto: I made up a full batch of this pesto and then spread about two-thirds of it over the base of the tart.
The rest of the filling: Slice up about four tomatoes (use the ripest ones you can find). Layer them over the pesto, so the tomatoes overlap. Whisk together six – seven eggs, season with salt and pepper and pour over the tomatoes. I then splodged the rest of the pesto over the top of the tart. Place in the oven and bake for 45 – 55 minutes, until the top is set and starting to turn golden brown.
It’s a really good tart to take on a picnic. It’s pretty, in a very rustic kind of way. Plus it’s filling, tasty and holds it’s shape when you eat it with your hands. I am sure I’ll continue to make this over and over again.