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Cherry tomato and pesto tart
Cherry tomato and pesto tart
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
An appetizing and sophisticated starter to delight your senses.
Ingredients:
  • 1 sheet (25cm x 25cm) frozen butter puff pastry, thawed
  • 40.00 gm pesto
  • 250g cherry tomatoes, halved
  • 100g feta, chopped
  • 40.00 ml shredded parmesan
  • Freshly ground pepper
  • Baby rocket, to serve
Instructions:
  • Preheat your oven to 220°C and place a baking tray on the middle shelf to preheat.
  • Trim a thin strip from the edge of the pastry. Score the sides of the pastry with a sharp knife at regular intervals to assist with rising. Prick the base with a fork and transfer to another baking tray.
  • Spread a generous layer of pesto in the center of the pastry, ensuring to leave a 2cm border untouched. Sprinkle the tomatoes, feta, and parmesan evenly over the pesto. Carefully lay the remaining strip of pastry on the border. Add a touch of black pepper for seasoning. Transfer the baking tray onto the preheated tray in the oven, and bake for 15-18 minutes until beautifully golden. Serve the warm dish with a side of fresh rocket.

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