Summer tomato and pesto tart
This recipe is allergy-friendly and is created by Pippa Kendrick, the talent behind, The Intolerant Gourmet.
This is a wonderful savoury tart to serve, hot or cold, for a summer lunch or picnic. The shortcrust pastry provides a buttery base for the sweet and juicy tomatoes, while the pesto adds warmth and fragrance.
2 red onions 5 large vine-ripened tomatoes 4 tbsp olive oil 1 tsp soft light brown sugar 1 quantity of shortcrust Pastry Sea salt and freshly ground black pepper
For the pesto:
50g/1¾oz pine nuts Leaves from a bunch of basil 1½ tbsp extra-virgin olive oil Sea salt and freshly ground black pepper You will need a 23cm/9in diameter tart tin with a removable base for this recipe
Preheat the oven to 190°C/375°C/gas mark 5.
First make the pesto. Scatter the pine nuts on a baking tray and toast in the oven, turning occasionally to make sure they don’t burn, for 5–6 minutes or until golden brown, then remove and set aside to cool.
Finely chop the basil and mix with the toasted pine nuts and olive oil, then, using a pestle and mortar, pound them together until smooth. Season with salt and pepper to taste and add a little more olive oil if you think it’s necessary.
Alternatively, add the toasted pine nuts to a food processor and blitz to a fine-breadcrumb consistency. Add the basil and seasoning and pour over the olive oil, then blitz until you have a smooth paste.
Next, halve the onions and slice into thin half-moons. Trim the ends from each tomato and slice into rounds approximately 5mm/¼in thick. Heat 3 tablespoons of the olive oil in a non-stick frying pan and add the onions. Sauté over a low heat for about 20 minutes or until completely softened but not browned, adding the sugar and seasoning with salt and pepper halfway through cooking.
Meanwhile, roll out the pastry and fill the tart tin. Spread the caramelised onions over the base of the tart and then add small dollops of the pesto, spaced evenly apart, on top of the onions. Layer the tomatoes into the tart in a circular pattern, allowing them to overlap slightly. Drizzle with the remaining oil, season well with salt and pepper and bake in the oven for 35–40 minutes. Remove from the oven and allow to cool for around 5 minutes before carefully removing the tart from its tin and cutting into slices.
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