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CHERRY TOMATO TART WITH BLACK OLIVE AND BASIL PESTO
Savoury pastry
250g Plain Flour
125g Salted Butter (diced)
10g Caster Sugar
2g Salt
1 Egg Yolk
35ml of Water
Tomato mix
250g Tomato Passata
2 Eggs
80g Parmesan Cheese
Caramelised onions
2 Red Onions
50g Salted Butter
Garnish
100g Barrel Aged Feta
500g Mixed Cherry Tomatoes
80g Tapenade
Presentation
50g Barrel Aged Feta
20g Tapenade
20g Green Pesto
20g Red Pesto
½ Punnet of Basil Cress
Savoury pastry
• Set up the large work bowl with the large chopping/mixing blade.
• Add the our, diced butter, sugar and salt to the bowl, then process on ‘HIGH’ until all the ingredients
combine to form a ne powder without lumps (approx. 3min depending on the temperature of the
butter).
• Mix the water and egg yolk together in a jug.
• As the dry mix is processing on ‘LOW’, slowly pour the liquid mixture through the feed tube. Keep
processing until all the ingredients come together (approx. 1min).
• Remove, wrap in cling lm and refrigerate for 1 hour.
• Lightly dust your work surface with a little our and roll out the pastry to 3 mm thick.
• Line a 4cm x 20cm tart tin with the pastry. Secure the pastry from falling by pressing it against the
top edge of the tin with your ngers.
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