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How to make Baby bocconcini and roast tomato tart with pesto

Yield = 4
Prep time: 1:10
Cook time: 0:20
Total time: 1:30

Ingredients

  • 110g plain flour
  • Pinch of icing sugar
  • 60g cold butter
  • 1 egg yolk
  • 250g cherry tomatoes
  • 1 tub of baby bocconcini, drained
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 cup fresh basil pesto
  • Fresh basil leaves, to garnish

Method

  • Step 1 Sift flour, icing sugar and a pinch of salt into a food processor, add butter and process until mixture resembles fine breadcrumbs. Add the egg and 1-2 tablespoons of cold water. Process until mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Step 2 Preheat the oven to 190°C.
  • Step 3 Bring pastry to room temperature, roll out on a lightly floured surface and use to line four 1 x 4cm tart pans with removable bases. Refrigerate for 10 minutes (in really warm weather, I usually freeze the pastry to hasten the chilling process).
  • Step 4 Line the pastry lined pan with aluminium foil and fill with pastry weights or rice. Bake for 10 minutes.
  • Step 5 Meanwhile, toss the tomatoes in the oil and season with salt and freshly ground black pepper. Place on a baking tray.
  • Step 6 Remove tarts from oven and remove foil and weights. Return to oven with the tomatoes for 5 minutes or until pastry is golden and the tomatoes have softened slightly. Spread a little pesto over base of each tart and fill with bocconcini and tomatoes. Place in oven for 5 minutes to warm through. Serve with remaining pesto and basil leaves.