Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, sig's olive, pesto and tomato tartlet. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Sig's Olive, Pesto and Tomato Tartlet is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Sig's Olive, Pesto and Tomato Tartlet is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook sig's olive, pesto and tomato tartlet using 5 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Sig's Olive, Pesto and Tomato Tartlet:
- Take jar of best olives, garlic and chillies in oil, 250 to 275 grams
- Prepare good green pesto to taste, homemade or bought for ease
- Get homemade or readymade puff pastry (flakey pastry)
- Take ripe garden tomatoes, not cherry
- Get bunch spring onions, chopped
Steps to make Sig's Olive, Pesto and Tomato Tartlet:
- 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
- Drain the olives very well into a cup, use oil for other purpose if you like
- Add the pesto to the olives , puree until you get a very fine paste.
- Preheat your oven to about 200 °C (400 °F) or gas mark 6
- Rinse the tomatoes, dry and slice evenly into thin slices of no more than about half a centimeter thickness
- Remove the pastry in the tin from fridge and spread not to thick with the olive and pesto mix.
- Slice the spring onions thinly and sprinkle over the olive and pesto mix.
- Arrange the tomato slices on top of the pesto and spring onions , overlapping each one of them a little
- 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 .
- When slightly cooled sprinkle with torn basil. I enjoyed this at room temperature
- 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.
So that is going to wrap it up with this special food sig's olive, pesto and tomato tartlet recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
