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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, sig's olive, pesto and tomato tartlet. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Cut the tomatoes in half and place these on top. These pesto & tomato tartlets are an ideal boating cocktail canapé and are almost as easy to make as they are to eat. However, there will be pesto left over to use a condiment, dip, or pasta sauce.

Sig's Olive, Pesto and Tomato Tartlet is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Sig's Olive, Pesto and Tomato Tartlet is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook sig's olive, pesto and tomato tartlet using 5 ingredients and 11 steps. Here is how you can achieve it.

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. Take 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. Take 375 grams ripe garden tomatoes, not cherry
  5. Get 1 small bunch spring onions, chopped

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until. Delightful tartlets with burst of flavours from the tomatoes, basil and cheese. In a medium sized sauce pan, place the tomatoes, olive oil, pepper and salt and Spoon the Basil Almond Pesto over the tomatoes. Put the cherry tomatoes in an ovenproof dish and sprinkle with olive oil.

Steps 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.

Roll out the dough, cut out slightly larger than the tartlet pans and use to line the oiled tartlet pans. Arrange a few basil leaves and olive slices atop each tartlet and serve immediately. fruity virgin olive oil. basil pesto, preferably homemade (or olive tapenade, or use the two pestos on alternate bruschetta slices). When I created these Pesto Parmesan Sundried Tomato Tartlets, I waited for the kids to come home from school. If they want just one, then I know it's probably not a winner. The Pesto Parmesan Sundried Tomato Tartlets were a hit!

So that is going to wrap it up for this special food sig's olive, pesto and tomato tartlet recipe. Thanks so much for reading. I’m sure you will 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 family, colleague and friends. Thanks again for reading. Go on get cooking!