Name: Tomato, pesto and olive tart
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram red grape tomatoes; 1 tablespoon balsamic vinegar; 1 tablespoon olive oil; 1 sheet puff pasty; 2 tablespoon basil pesto; 1/3 cup (55g) seeded black olives; 1 1/2 cup (360g) ricotta cheese

Ingredients

500 gram red grape tomatoes

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1 sheet puff pasty

2 tablespoon basil pesto

1/3 cup (55g) seeded black olives

1 1/2 cup (360g) ricotta cheese

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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