TOMATO AND WALNUT PESTO TART
Make every day gourmet with this flavourful tomato tart that’s sure to satisfy your senses with the beautiful combination of Italian flavours from basil pesto and ricotta cheese filling.
This tart was entirely made from home grown organic produce. Almost everyday I’m plucking these beautiful tomatoes from my backyard and try to make use of them in all different recipes...whether it’s in soups, curries, pastas, chutneys, jams, sandwiches, wraps or in salads, pretty much in everything you wanna add that kick of tomatoes.
This exotic looking rich crust tart is filled with ricotta and Parmigiano Reggiano layered with walnut basil pesto, which is again made from fresh basil growing in my backyard. To play with the summer’s bounty, I added all different colours and sizes of tomatoes and it looked sooo pretty, and tasted divine. A subtle hint of thyme in the crust adds a different dimension of flavours to the tart.
Either make it as big tart for sharing, or just individual ones, they surely will grab the attention when served at your tea or dinner party.
PREP TIME: 30 minutes
BAKING TIME: 55 minutes to 1 hour
PASSIVE TIME: 30 minutes
250g/2 cups of plain flour
175g unsalted butter, cold and diced
1/2 tsp salt
1/4 tsp dried thyme
2-3 tbsp cold water
2 cups loosely packed basil leaves
75g Parmigiano Reggiano, chopped
1/2 cup extra virgin olive oil