Tomato, Gouda and pesto tart recipe
A simple tart perfect for picnics or summer evenings. This is best served fresh from the oven but it will keep in the fridge for up to two days. Store on folded kitchen paper to prevent the bottom from going soggy.
Ingredients
- 375 g sheet of ready-rolled puff pastry
- 3 tbsp tomato purée
- 125 g Gouda, sliced
- 50 g sun-dried tomatoes
- 2 large tomatoes, sliced
- 80 g cherry tomatoes, quartered
- 1 egg, beaten
- 3 tbsp pesto
- 1 handful fresh basil leaves, to garnish
- 1 pinch salt and freshly ground black pepper
- 13.2 oz sheet of ready-rolled puff pastry
- 3 tbsp tomato purée
- 4.4 oz Gouda, sliced
- 1.8 oz sun-dried tomatoes
- 2 large tomatoes, sliced
- 2.8 oz cherry tomatoes, quartered
- 1 egg, beaten
- 3 tbsp pesto
- 1 handful fresh basil leaves, to garnish
- 1 pinch salt and freshly ground black pepper
- 13.2 oz sheet of ready-rolled puff pastry
- 3 tbsp tomato purée
- 4.4 oz Gouda, sliced
- 1.8 oz sun-dried tomatoes
- 2 large tomatoes, sliced
- 2.8 oz cherry tomatoes, quartered
- 1 egg, beaten
- 3 tbsp pesto
- 1 handful fresh basil leaves, to garnish
- 1 pinch salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Tart
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- If you are using frozen puff pastry, defrost it overnight in the fridge or at room temperature 1–2 hours before you start cooking, but don’t unroll it until you’re ready to use it.
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
- Unroll the puff pastry on to a large, flat oven tray lined with a non-stick baking sheet. Use a sharp knife to gently score a two finger-widths, border around the edge of the pastry. This will puff up into a beautiful, flaky crust.
- Spread the tomato purée over the base of the pastry, keeping within the scored border. Top with the Gouda, followed by the mixed tomatoes and season with salt and pepper.
- Use a pastry brush or your fingers to paint the beaten egg all over the pastry border. This gives it a shiny, golden finish. Season with salt and pepper and bake for 20–25 minutes, or until the pastry is crisp and golden and the base is cooked.
- Once baked and still warm, dot the pesto over the top and scatter with fresh basil leaves. Serve with a simple side salad such as rocket with a balsamic dressing.
This recipe is from Food for the Soul by Lucy Lord, with photography by Faith Mason (HarperCollins, £14.99).
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