Saturday, November 21, 2015
Tomato and Pesto Tart #mykindoffood
If ever you are pressed for time and yet need to make a delicious appetiser then this is it. All that you need is some puff pastry sheet and you have got all the liberty to twist it , turn it or even top it to up. Toddlers to Grown ups are sure to grab one , if they are placed on a tea table. I do buy and stock up a packet of Puff Pastry Sheet in my fridge compartment, just incase I need something Kiddos were back from school and had placed a request to have some delicious, rather their daily favourite of Peanut Butter Sandwich or Nutella Sandwich.
I know things had to be quick , since they are back from their educational hubs after having a long day. After I quickly stirred two glasses of their favourite juices and let them chill out in front of the idiot box - just as usual , made a speedy run into my culinary corner. Turned on on Oven , whilst I got the puff pastry sheets sorted. Pesto sauce from my previous evening's supper was left out , just what I wanted.
25 Minutes all together and the crunchy tarts were out to serve with Ketchup for the tots, whilst they were still lost watching Masha and Bear. and when H returned from work we enjoyed them with Tsaki and some pesto sauce.
It was only a day ago, I was flipping pages from the book - My Kind of Food by John Torode. This recipe came handy right in time !! I made some Pita Bread and Tzaki from the book too .. Only some of the Pita's puffed up, I had no excitement in sharing detailed images of the same. Hopefully I would master the art of rolling it out evenly one day.
I have been exploring my creatively with puff pastry sheets earlier too . Please bear with my pictures in the posts below.. But trust me.. they are all my fav recipes.
Pizza Tart with Puff Pastry sheets
Vegetable Puff
Pizza puff
Spicy Cuppy Cakes with Puff pastry sheets
TOMATO AND PESTO TARTSMakes 4
Ingredients
250g Block Puff Pastry
Plain flour for dusting
1 Tblspn Pesto
1 Vine Tomato, sliced finely
Salt and freshly ground pepper
1 Tsp Olive Oil
1 Tsp Olive Oil
Pesto Sauce
Handful of Basil Leaves
Handful of Coriander Leaves
Half fistful of Pinenuts + Cashewnuts
1 small clove of garlic
1 small clove of garlic
Salt to taste
1 tsp of Lemon juice
2 tsp of olive oil
2 tsp of olive oil
Directions:
Make the pesto
In a mixer jar, combine basil leaves, coriander leaves , nuts and garlic and give it a good blitz until you get a smooth mixture. Season with salt, then the lemon juice and oil and give it a good mix.
Preparing the tart disc's
With a fork, prick the inner circle but not the outer edge . This will stop the pastry from rising in the middle, but will allow the outer edge of the tart to rise up.
Assembling the tart
Preheat the oven to 220 C / gas mark 7. Line a baking paper on the baking sheet.
Lay the pastry circles on the baking sheet, spread the centre with pesto sauce .Arrange thinly sliced tomatoes in circles. Ideally I should have used plum tomatoes so the arrangement of the tomatoes would look like a cart wheel . Sprinkle with salt and pepper. Brush the edges of the tart with olive oil.
Bake for 20- 25 minutes until tart edges have risen and turned a little brown. Remove from the oven , allow it to cool for 5 minutes.. , garnish with basil leaves and serve with the remaining Pesto Sauce and some Ketchup.
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