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    Tomato and Parmesan tart

    Tomato and Parmesan tart recipe

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    Tomato and Parmesan tart

    Serves: 6 - 8
    Cooking Time: 30 mins

    Ingredients

    • 1 x 400g roll puff pastry
    • 60ml – 80ml (¼ cup – 1/3 cup) crème fraîche
    • 30ml (2 tbsp) basil pesto
    • 6 tomatoes, thinly sliced
    • 30ml (2 tbsp) Parmesan, grated
    • salt and freshly ground black pepper, to taste
    • 1 large egg, beaten with a little water
    • rocket, to serve
    • Parmesan, shaved, to serve

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Roll the pastry out on a lightly floured work surface to 5mm thick and shape it into a rectangle. Gently trace a line with a knife 5mm inside the edge to allow the pastry to rise around the tart. Prick the middle of the pastry a few times with a fork.

    3

    Spread the crème fraîche in the middle of the pastry and top with the pesto.

    4

    Arrange the tomatoes on the pesto and sprinkle with the Parmesan. Season and brush the edges of the pastry with the beaten egg.

    5

    Bake until cooked and crispy, about 15 – 20 minutes. Serve hot with rocket and Parmesan shavings.

    Notes

    To drink: Steenberg Nebbiolo will soften the acidic tomato yet stand up to the cheese.

     

     

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