Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sig's olive, pesto and tomato tartlet. It is one of my favorites. This time, I’m gonna 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 meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Sig's Olive, Pesto and Tomato Tartlet is something that I’ve loved my entire life.
Cut the tomatoes in half and place these on top. These pesto & tomato tartlets are an ideal boating cocktail canapé and are almost as easy to make as they are to eat. However, there will be pesto left over to use a condiment, dip, or pasta sauce.
To begin with this recipe, we must first prepare a few components. You can have 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:
- Make ready jar of best olives, garlic and chillies in oil, 250 to 275 grams
- Get good green pesto to taste, homemade or bought for ease
- Make ready homemade or readymade puff pastry (flakey pastry)
- Prepare ripe garden tomatoes, not cherry
- Prepare bunch spring onions, chopped
With the blender still running gradually add Olive Oil and process until combined. Sliced tomatoes are piled onto a bed of ricotta and chive cream cheese, making for a light and juicy bite that'll make you rethink Friday night pizza. Add grated Parmesan cheese for a crusty, golden topping or use shredded basil and a drizzle of thick balsamic for something. Check out this vibrant tomato tart with moreish olive-oil pastry.
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.
Olive oil pastry can be a bit crumbly to work with but just patch up any holes with extra pastry. It cooks to a much paler colour than classic butter pastry yet the finished texture is lovely and flaky. Roll out the dough, cut out slightly larger than the tartlet pans and use to line the oiled tartlet pans. Delightful tartlets with burst of flavours from the tomatoes, basil and cheese. In a medium sized sauce pan, place the tomatoes, olive oil, pepper and salt and Spoon the Basil Almond Pesto over the tomatoes.
So that’s going to wrap it up for this exceptional food sig's olive, pesto and tomato tartlet recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
