Advertisement
Recipe: Baby Bocconcini And Roast Tomato Tart With Pesto
Similar Categories: Baby, Bocconcini, Roast, Tomato, Tart, Pesto
110 g plain flour
1 pinch icing sugar
60 g cold butter
1 egg yolk
250 g chery tomatoes
1 tub baby bocconcini drained
1 1/2 tbs extra virgin olive oil
1/2 cup fresh basil pesto
fresh basil leaves to garnish
Sift flour, icing sugar and a pinch of salt into a food processor, add
butter and process until mixture resembles fine breadcrumbs. Add the egg
and 1-2 tablespoons of cold water. Process until mixture forms a smooth
ball. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the
oven to 190C. Bring pastry to room temperature, roll out on a lightly
floured surface and use to line four 1 x 4cm tart pans with removable
bases. Refrigerate for 10 minutes (in really warm weather, I usually
freeze the pastry to hasten the chilling process). Line the pastry lined
pan with aluminium foil and fill with pastry weights or rice. Bake for 10
minutes. Meanwhile toss the tomatoes, in the oil and season with salt and
freshly ground black pepper. Place on a baking tray. Remove tarts from
oven and remove foil and weights. Return to oven with the tomatoes for 5
minutes or until pastry is golden and the tomatoes have softened slightly.
Spread a little pesto over base of each tart and fill with bocconcini and
tomatoes. Place in the oven for 5 minutes to warm through. Serve with
remaining pesto and basil leaves.
1 pinch icing sugar
60 g cold butter
1 egg yolk
250 g chery tomatoes
1 tub baby bocconcini drained
1 1/2 tbs extra virgin olive oil
1/2 cup fresh basil pesto
fresh basil leaves to garnish
Sift flour, icing sugar and a pinch of salt into a food processor, add
butter and process until mixture resembles fine breadcrumbs. Add the egg
and 1-2 tablespoons of cold water. Process until mixture forms a smooth
ball. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the
oven to 190C. Bring pastry to room temperature, roll out on a lightly
floured surface and use to line four 1 x 4cm tart pans with removable
bases. Refrigerate for 10 minutes (in really warm weather, I usually
freeze the pastry to hasten the chilling process). Line the pastry lined
pan with aluminium foil and fill with pastry weights or rice. Bake for 10
minutes. Meanwhile toss the tomatoes, in the oil and season with salt and
freshly ground black pepper. Place on a baking tray. Remove tarts from
oven and remove foil and weights. Return to oven with the tomatoes for 5
minutes or until pastry is golden and the tomatoes have softened slightly.
Spread a little pesto over base of each tart and fill with bocconcini and
tomatoes. Place in the oven for 5 minutes to warm through. Serve with
remaining pesto and basil leaves.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Baby, Bocconcini, Roast, Tomato, Tart, Pesto
| Baby Apple Upside Down Cakes | Baked Apples |