Recipe: Tomato and Pesto Tart

Tomato and Pesto Tart

Serves 4

Adapted from Gordon Ramsay’s Fast Food

9 oz puff pastry
All-purpose flour to dust
1 egg yolk beaten with 1 tbs. water to glaze
1-2 tbs. pesto
Cherry tomatoes halved or small tomato chunks
1 small rosemary sprig, leaves only, minced
A few thyme leaves
2 small onions, trimmed and finely sliced
2 tbs freshly grated parmesan
3-4 basil leaves, roughly chopped
Olive oil to drizzle

Heat the oven to 425 degrees. Roll out the puff pastry on a lightly floured counter to a large rectangle, about 6 X 10 inches. Using a sharp knife, score a ½-inch border around the edge, making sure you don’t cut through the pastry. Brush the border with egg glaze. Spread the pesto over the pastry (within the border) and arrange the tomato pieces on top. Scatter over the top the rosemary, thyme, Parmesan and green onions.

Bake for 20 minutes until the pastry is golden brown and crisp. Scatter over the top the chopped basil and drizzle with a little olive oil. Cut into quarters and serve hot or cold.

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