Tomato and Basil Tart

It is finally starting to feel like springtime in New Zealand. It was warm enough to go to work today without a jacket, and I had to open my office windows to get a breeze coming through. My car smells like a mix of wet dog and the ocean from our evening beach trip and I have sand between my toes. Summer is definitely on it’s way! So with that in mind, I wanted something light and summery for dinner. And this tart fits the brief perfectly with fresh tomatoes, lots of basil pesto and flaky pastry. One bite and I start to get excited thinking about spending all day at the beach, BBQs,  and cocktails in the sun ( not to mention my 2 week vacation when my parents come to visit me this summer)!

This recipe comes from Very Culinary (http://veryculinary.com/2012/06/14/tomato-and-basil-tart/) and is delicious everytime I make it. I have also tried adding different things to it (smoked chicken, ham etc.) and have always found that while it’s still tasty, the original recipe is best.

(Serves 4-6)

Ingredients
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• 3 ounces cream cheese, softened
• 3 tablespoons pesto sauce
• 1-2 tablespoons milk
• 2 medium tomatoes, sliced
• 4-5 large fresh basil leaves, torn or chopped
• salt and pepper
• extra virgin olive oil

Preheat your oven to 200 degrees C (or 400 F). While the oven is warming up grease a baking sheet and lay the puff pastry sheet out on it. Brush it with the beaten egg and pierce with a fork all over. Once the oven is warm bake the pastry for around 15 minutes. Once it is golden and puffed, take it out.

Mix together the cream cheese, and pesto with the first tbsp of milk. The milk should loosen the mixture and help it to spread. If it is still a little firm after the first milk addition, add the second tbsp.

Cover the pastry with the pesto mixture and top with your sliced tomatoes, overlapping them so they look pretty. Sprinkle with salt and pepper and drizzle with olive oil . Turn the oven down to 180 degrees C  (350 F) and bake the tart 20-25 minutes, until there are no visible juices and it looks set.

Let it cool slightly so it holds together when cut and serve it with an easy side salad. Summer on a plate!

 

 

Cheers, Rosie 🙂

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