welcoming, it’s Jim, welcome to our cooking guide site. Now, I will show you a way to prepare a distinctive dish, sig's olive, pesto and tomato tartlet. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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. In a medium bowl, combine tomatoes with vinegar and half the oil and place on oven tray.
Sig's Olive, Pesto and Tomato Tartlet is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Sig's Olive, Pesto and Tomato Tartlet is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have sig's olive, pesto and tomato tartlet using 5 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Sig's Olive, Pesto and Tomato Tartlet:
- Take 1 jar of best olives, garlic and chillies in oil, 250 to 275 grams
- Take 1 1/2 tsp good green pesto to taste, homemade or bought for ease
- Take 275 grams homemade or readymade puff pastry (flakey pastry)
- Take 375 grams ripe garden tomatoes, not cherry
- Prepare 1 small bunch spring onions, chopped
Perfect for a laid-back weekend lunch, this impressive tart by Lakeland gives maximum flavour from minimum effort. Line a rimmed baking tray with baking parchment. Combine cherry tomatoes, olive oil, balsamic vinegar, salt and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking tray.
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.
Combine cherry tomatoes, olive oil, balsamic vinegar, salt and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking tray. For the pesto, put the basil, pine nuts, garlic and oil into a mini food processor or pestle and mortar and blend/grind until smooth. Transfer to a small bowl, then stir in the parmesan and a little salt. Using a fork, generously prick (dock) the pastry circles to the edges.
So that is going to wrap this up for this special food sig's olive, pesto and tomato tartlet recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
