Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sig's olive, pesto and tomato tartlet. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Sig's Olive, Pesto and Tomato Tartlet is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Sig's Olive, Pesto and Tomato Tartlet is something that I have loved my whole life.
Great recipe for 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.
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 it.
The ingredients needed to make Sig's Olive, Pesto and Tomato Tartlet:
- Get 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
- Prepare 275 grams homemade or readymade puff pastry (flakey pastry)
- Prepare 375 grams ripe garden tomatoes, not cherry
- Prepare 1 small bunch spring onions, chopped
Place the tops and bottoms of the tomatoes in the centre of the tarts, then start to lay the slices on top of the pesto so they overlap and create a swirl effect - it should look a bit like a Catherine wheel. Sprinkle tomatoes with Aleppo pepper, if using. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.
Instructions 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.
Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme. Remove the tarts from the oven and transfer to plates. 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.
So that’s going to wrap this up with this exceptional food sig's olive, pesto and tomato tartlet recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
