Sig's Olive, Pesto and Tomato Tartlet.
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Ingredients for Sig's Olive, Pesto and Tomato Tartlet:
- You need 1 for jar of best olives, garlic and chillies in oil, 250 to 275 grams.
- Provide 1 1/2 tsp for good green pesto to taste, homemade or bought for ease.
- Provide 275 grams for homemade or readymade puff pastry (flakey pastry).
- You need 375 grams of ripe garden tomatoes, not cherry.
- You need 1 small – bunch spring onions, chopped.
Sig's Olive, Pesto and Tomato Tartlet start cooking:
- 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..
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