Heirloom Tomato & Pesto Tart

Ingredients 

Pastry

  • 200 gm all-purpose flour
  • 1/4 teaspoon kosher salt
  • 90 gm very cold butter, diced
  • 2 tablespoons ice water

Filling

  • 200 gm iloverooted heirloom tomatoes
  • Spreadit Basil Pesto and Cheese
  • Egg Wash (optional)

Method

  1. Mix the salt into the flour.**
  2. Cut the chilled butter in with the flour using a dough cutter.**
  3. Make a well and add the water one spoon full at a time
  4. Bring the dough in together and knead to homogenise, careful not to over work it or it will be harder to roll out later.
  5. Roll out the 90 gm dough into a circle 1/2" thick.**
  6. Pre heat the oven to 160ºC 
  7. Using a fork make holes in the dough and blind bake for 5 mins till the time the dough is firm yet still pliable.** 
  8. Spread the pesto generously on the base.**
  9. Top with tomato and fresh farmers cheese
  10. Apply egg wash if using and bake for  minimum 15 mins or till the pastry is baked golden.  
  11. Cut into slices and serve hot or at room temperature. 

     

     Pro Tip
    • ** Or the flour into the salt, we believe the same results will be achieved. 
    • **You can do this using your hands as well, the original nature given cutter.
    • **After use, you can freeze the dough for later. 
    • ** You shouldn't use your hands for this. I mean we can't stop you but we suggest you don't. You are the boss of you! 
    • ** Yes you guessed it correct, a knife will make this easier. 

     

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