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The new pesto roasted tomato tart
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cheesy tomato tart that's a flavor explosion!
Ingredients:
  • 9.20 gm olive oil
  • 1 leek, thinly sliced
  • 1 garlic clove, thinly sliced
  • 150g fresh ricotta
  • 50g goat's cheese
  • 20.00 gm basil pesto
  • 10 mixed baby tomatoes
  • 2 truss tomatoes, thickly sliced
  • 6 pitted kalamata olives, halved
  • Fresh oregano leaves, to serve
  • 225g (1 1/2 cups) plain flour
  • 150g butter, chilled, chopped
  • 20g (1/4 cup) shredded parmesan
  • 3 tsp chopped fresh oregano
  • 1 egg yolk
  • 40.00 gm chilled water
Instructions:
  • In a food processor, blend flour, butter, parmesan, and oregano until the mixture looks like fine breadcrumbs. Add the egg yolk and water. Process until dough forms. Transfer the dough to a floured surface and gently knead until smooth. Form a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Heat oil in a small frying pan over medium heat. Sauté leek and garlic for 5 minutes until the leek is soft. Allow to cool, then mix with ricotta, goat’s cheese, and pesto in a bowl.
  • Preheat your oven to 200C. Roll out the pastry on a floured surface into a 25 x 35cm rectangle using a rolling pin. Use a ravioli wheel to trim and add a decorative edge. Transfer the pastry onto a large baking tray lined with non-stick paper.
  • Slice half of the larger baby tomatoes in half. Spread the ricotta mixture on the pastry, leaving a 3cm border. Add the leek mixture, truss tomato, remaining baby tomatoes, and olives on top. Fold the pastry sides over the filling. Bake for 30 minutes until the pastry is golden and the tomatoes are tender. Garnish with oregano leaves.

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