Cherry Tomato Tart
This delightful summer tomato tart looks beautiful and isn’t too heavy. It’s so simple to make and tastes delicious! Serve with a fresh salad.
Serves: 4
Gluten free, vegetarian, GMO free
Ingredients
2 sheets Glutenfree Bakery Savoury Pastry, thawed |
Roza's Gourmet Traditional Pesto (GF) |
400g organic truss cherry tomatoes, sliced in half |
Organic fresh basil leaves |
Method
1. Preheat oven to 200°C. Line the base of one tart flan with baking paper.
2. Lay first pastry sheet in flan, then lay second sheet over on a different angle so all sides of the flan are covered.
3. Spread pesto on the base of the pastry (not on the sides). Top with tomatoes, sea salt and pepper, fold the sides of the pastry inwards and bake for 20-30 minutes until pastry is crisp and golden. Prick pastry with a fork if it's too puffy and not yet golden. Top with fresh basil leaves and serve.
