Easy Pesto Tomato Tart

*Easy Pesto Tomato Tart*
Serves 4

This a simple tart that makes for a lovely light lunch or supper.  Easy to make, your family or guests will think you slaved all day at them, they are that impressive.  Using simple ingredients they go together very quickly.  All that is needed is a salad of mixed leaves on the side.

1 package of ready rolled all butter puff pastry
4 medium sized ripe tomatoes
4 TBS good quality Pesto Sauce
1 small packet of grated mixed Italian Cheeses (about 4 ounces of a mixture of provolone, Parmesan and mozarella)
1 egg, beaten with 1 tsp water
fresh basil leaves

Pre-heat the oven to 200*C/400*F.  Line a baking sheet with parchment paper and set aside.

Unroll your pastry and place  onto the parchment paper lined baking sheet.  Spread the pesto over the pastry, leaving a 1/2 inch border all around.   Sprinkle the grated cheese over top of the pesto. Slice the tomatoes into rounds and lay them out evenly spaced on top of the pesto.  Tear the basil and scatter it over top of the tomatoes.  Brush some beaten egg on the edges of the tart.  Place into the heated oven and bake from 15 to 20 minutes, until nicely browned on the edges and crisp on the bottom.  Serve warm or at room temperature.  Cut into squares to serve.

Note - For a quick and easy appetiser use sliced cherry tomatoes and cut into small squares.
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