Tomato and pesto tart

Ingrediënten

• 2 tbsp basil — finely chopped
• 120 ml extra virgin olive oil
• 2 tbsp tomato purée
• 450 g puff pastry
• 6 tomatoes — ripe but firm
• black pepper
• caster sugar — to taste
• 1/2 tsp thyme — leaves only
• 12 basil

Materiaal

• oiled baking sheets
• oven
• pastry brush

Bereiding

1. 1

   In a large bowl, mix the chopped basil with 1.5 tablespoons of the olive oil and set aside for 5-10 minutes. Stir in the tomato puree.⏱ 10 min

2. 2

   Roll out the puff pastry very thinly (it's probably easiest to do this in 2 halves) and cut out 6 circles, each with a diameter of 15cm. Prick all over with a fork and lay them on oiled baking sheets.

3. 3

   Spread the basil and tomato puree mixture over the circles, using a brush, leaving a 1cm border all the way round the edges.

4. 4

   Set the oven to 230°C/gas 8. Slice the tomatoes as thinly as you can and discard the seeds and juice.

5. 5

   Arrange the tomato rings on the pastry and season with salt, freshly ground black pepper and a sprinkling of caster sugar. Scatter over the thyme leaves.

6. 6

   Bake for 5 minutes and then brush the tarts generously with olive oil. Return them to the oven for a further 5-8 minutes, until golden brown. Scatter with freshly torn basil and serve immediately.⏱ 13 min