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Ingredients
For the tart
- 1 handful vine cherry tomatoes
- 1 handful baby plum tomatoes
- 3 tbsp mascarpone
- 1 handful grated gryre
- 1 egg yolk
- 1 packet ready rolled puff pastry
For the pesto
- 1 handful basil leaves
- 1 handful pine nuts
- 2 handfuls grated parmasan
- juice of half a lemon
- olive oil
Ingredients
For the tart
For the pesto
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Instructions
For the Tart
- Turn on the oven to 180c (fan)
- Unroll the pastry and cut to shape.
- Unroll the pastry and cut to shape.
- Score with a knife a line round the edge about a cm in all the way round.
- With a fork, prick the middle.
- Bake for 8 minutes, take out the oven and press the middle section down.
- While it's baking mix the mascarpone with the gryer and season, and half the tomaotes.
- spread the mascarpone mixture in the middle of the tart and arrange tomatoes onto.
- Mix the egg yolk with a dash of water and brush over the edges of the pastry.
- Drizzle with oil and place in the oven for 10 minutes.
- While it's in the oven make the pesto.
For the pesto
- Gently toast the pine nuts in a dry frying pan, reserving a few to sprinkle over the top.
- Whizz up all the ingredients with a stick blender adding the oil until you have the desired consistency.
To serve
- To serve, drizzle the pesto on the tart sprinkling the remaining pinenuts ontop.
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