Tomato, pesto and olive tart

tomato, pesto and olive tart



1.Preheat oven to 220°C.
2.In a medium bowl, combine tomatoes with vinegar and half the oil and place on oven tray. Roast, uncovered, about 10 minutes or until tomatoes collapse.
3.Place pastry on oiled oven tray. Fold edges of pastry over to make a 5mm border all the way around pastry, then prick base with fork. Place another oven tray (or baking beads or rice) on top of the pastry (to stop it puffing up) and bake 10 minutes. Remove top tray from pastry and reduce temperature to 200°C.
4.Spread pastry with pesto, then top with tomatoes and olives. Sprinkle with cheese. Bake about 10 minutes. Drizzle with remaining oil before serving.

Cherry tomatoes can be substituted for grape tomatoes.


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