Sig's Olive, Pesto and Tomato Tartlet
Sig's Olive, Pesto and Tomato Tartlet

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sig's olive, pesto and tomato tartlet. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Cut the tomatoes in half and place these on top. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.

Sig's Olive, Pesto and Tomato Tartlet is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Sig's Olive, Pesto and Tomato Tartlet is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook 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:
  1. Get 1 jar of best olives, garlic and chillies in oil, 250 to 275 grams
  2. Make ready 1 1/2 tsp good green pesto to taste, homemade or bought for ease
  3. Take 275 grams homemade or readymade puff pastry (flakey pastry)
  4. Prepare 375 grams ripe garden tomatoes, not cherry
  5. Get 1 small bunch spring onions, chopped

Try this Tomato Pesto Tartlets recipe by Chef Sheila K. This recipe is from the show Come Dine With Me Australia. With the blender still running gradually add Olive Oil and process until combined. For the pesto and tomato tartlets.

Instructions to make Sig's Olive, Pesto and Tomato Tartlet:
  1. 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
  2. Drain the olives very well into a cup, use oil for other purpose if you like
  3. Add the pesto to the olives , puree until you get a very fine paste.
  4. Preheat your oven to about 200 °C (400 °F) or gas mark 6
  5. Rinse the tomatoes, dry and slice evenly into thin slices of no more than about half a centimeter thickness
  6. Remove the pastry in the tin from fridge and spread not to thick with the olive and pesto mix.
  7. Slice the spring onions thinly and sprinkle over the olive and pesto mix.
  8. Arrange the tomato slices on top of the pesto and spring onions , overlapping each one of them a little
  9. 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 .
  10. When slightly cooled sprinkle with torn basil. I enjoyed this at room temperature
  11. 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.

Spread the pesto over the inner circle of each tart. Mix the watercress with the olive oil and serve. Pesto and tomato tart recipe from www.goodtoknow.co.uk, for more tomato and pesto recipes visit www.goodtoknow.co.uk. Drizzle over a little olive oil and return the baking tray to the oven. When I created these Pesto Parmesan Sundried Tomato Tartlets, I waited for the kids to come home from school.

So that’s going to wrap it up with this exceptional food sig's olive, pesto and tomato tartlet recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more 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!