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Baby bocconcini and roast tomato tart with pesto
Baby bocconcini and roast tomato tart with pesto
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Prep Time:
70 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Creamy bocconcini cheese paired with sweet cherry tomatoes in delightful tarts.
Ingredients:
  • 110g plain flour
  • Pinch of icing sugar
  • 60g cold butter
  • 1 egg yolk
  • 250g cherry tomatoes
  • 1 tub of baby bocconcini, drained
  • 27.30 gm extra virgin olive oil
  • 150.00 gm fresh basil pesto
  • Fresh basil leaves, to garnish
Instructions:
  • In a food processor, combine flour, icing sugar, and a pinch of salt. Add butter and pulse until mixture resembles fine breadcrumbs. Pour in the egg and 1-2 tablespoons of cold water. Pulse until a smooth ball of dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat your oven to 190°C.
  • Allow the pastry to come to room temperature, then roll it out on a lightly floured surface and use it to line four 1 x 4cm tart pans with removable bases. Chill in the refrigerator for 10 minutes (or pop in the freezer if it's hot out for quicker chilling).
  • Cover the pastry-lined pan with aluminum foil and fill it with pastry weights or rice. Bake for 10 minutes.
  • Drizzle the oil over the tomatoes and generously season with salt and freshly ground black pepper before placing them on a baking tray.
  • Take the tarts out of the oven and discard the foil and weights. Bake again with the tomatoes until the pastry turns golden and the tomatoes slightly soften, about 5 minutes. Brush a bit of pesto onto the bottom of each tart and stuff with bocconcini and tomatoes. Return to the oven for another 5 minutes to warm. Garnish with the extra pesto and basil leaves before serving.

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