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Sig's Olive, Pesto and Tomato Tartlet

How to Cook Recipes Sig's Olive, Pesto and Tomato Tartlet using 5 ingredients and 11 steps

Sig's Olive, Pesto and Tomato Tartlet - Great recipe for Sig's Olive, Pesto and Tomato Tartlet. I learned to experiment with tomatoes as a child when living with my nan. It is a tradition for me that I like to carry on. Tomatoes are one of my favourites to work with in the kitchen. Sig's Olive, Pesto and Tomato Tartlet..

Sig's Olive, Pesto and Tomato Tartlet

Sig's Olive, Pesto and Tomato Tartlet.

Here is how you can simply prepate it.

You can cook Sig's Olive, Pesto and Tomato Tartlet using 5 ingredients and 11 steps. Here is how you achieve that.

Ingredients make Sig's Olive, Pesto and Tomato Tartlet

  1. Prepare 1 jar of best olives, garlic and chillies in oil, 250 to 275 grams.
  2. You need 1 1/2 tsp good green pesto to taste, homemade or bought for ease.
  3. It's 275 grams homemade or readymade puff pastry (flakey pastry).
  4. It's 375 grams ripe garden tomatoes, not cherry.
  5. Prepare 1 small bunch spring onions, chopped.

Sig's Olive, Pesto and Tomato Tartlet step by step

  1. Flour your worktop evenly and lightly. Roll out the pastry not to thin, into one circle that measures about 24 cm in diameter or four smaller ones that measure about 6 cm each. Put onto prepared baking tin and chill in the fridge for about 30 to 45 minutes.
  2. Drain the olives very well into a cup, use oil for other purpose if you like.
  3. Add the pesto to the olives , puree until you get a very fine paste..
  4. Preheat your oven to about 200 °C (400 °F) or gas mark 6.
  5. Rinse the tomatoes, dry and slice evenly into thin slices of no more than about half a centimeter thickness.
  6. Remove the pastry in the tin from fridge and spread not to thick with the olive and pesto mix..
  7. Slice the spring onions thinly and sprinkle over the olive and pesto mix..
  8. Arrange the tomato slices on top of the pesto and spring onions , overlapping each one of them a little.
  9. When your oven is ready bake the cake for about 35 minutes., depending on size of cakes. After about 35 minutes reduce the temperature to about 150°C (300°C) or gas 2 . Bake for another 45 minutes but check in between this time however depends on how thick you rolled the pastry,and/ or until the cake is golden brown and the tomatoes are cooked ..
  10. When slightly cooled sprinkle with torn basil. I enjoyed this at room temperature.
  11. Add cheese if you want to or any other ingredient that you like , I just wanted the taste of tomato and olives, and not another pizza type recipe..

Sig's Olive, Pesto and Tomato Tartlet - Lightly brush tomatoes with olive oil and sprinkle with freshly ground pepper. Crush olives with a flat-bottomed cup, the side of a chef's knife, or this ridiculous pounder I seem to use for everything but meat, and remove pit. Coarsely chop olives so that you get big, chunky pieces and add to a medium bowl. Take a good amount of the pesto and spread it over the inner circle of each tart. Place the tops and bottoms of the tomatoes in the centre of the tarts, then start to lay the slices on top of the pesto so they overlap and create a swirl effect - it should look a bit like a Catherine wheel. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Combine cherry tomatoes, olive oil, balsamic vinegar, salt and pepper in a bowl; toss until well combined. Thank you and good luck