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Cherry and baby plum tomato tart
Servings
people
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
Servings
people
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
Instructions
For the Tart
  1. Turn on the oven to 180c (fan)
  2. Unroll the pastry and cut to shape.
  3. Unroll the pastry and cut to shape.
  4. Score with a knife a line round the edge about a cm in all the way round.
  5. With a fork, prick the middle.
  6. Bake for 8 minutes, take out the oven and press the middle section down.
  7. While it's baking mix the mascarpone with the gryer and season, and half the tomaotes.
  8. spread the mascarpone mixture in the middle of the tart and arrange tomatoes onto.
  9. Mix the egg yolk with a dash of water and brush over the edges of the pastry.
  10. Drizzle with oil and place in the oven for 10 minutes.
  11. While it's in the oven make the pesto.
For the pesto
  1. Gently toast the pine nuts in a dry frying pan, reserving a few to sprinkle over the top.
  2. Whizz up all the ingredients with a stick blender adding the oil until you have the desired consistency.
To serve
  1. To serve, drizzle the pesto on the tart sprinkling the remaining pinenuts ontop.
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