Tomato and zucchini tart with pesto
Photo by Tamara West
This tart makes delicious lunch dish — serve with cheeses or sliced cold meats and a green salad.
|2 sheets||Butter puff pastry, slightly thawed|
|1||Egg, lightly beaten|
|12||Roma tomatoes, small, up to 14, cut in half lengthwise|
|2 Tbsp||Basil pesto|
|4||Zucchini, small, firm|
|4 Tbsp||Olive oil|
|1 cup||Basil leaves, torn|
|1 cup||Watercress, picked|
|1||Fennel bulb, very thinly sliced (optional)|
- Lightly flour the bench top and place pastry sheets one on top of the other.
- Roll out the pastry into a round large enough to fit your baking tray (at least 26cm).
- Use a large sharp knife to trim pastry to make it round in shape if necessary, then lightly cut a 2.5cm border all the way around the rolled pastry.
- Lightly prick the outside edge with a fork if you don’t want the pastry to puff too much.
- Place the pastry in the refrigerator to rest for at least 30 minutes.
- Heat the oven to 200C. Remove the pastry from the refrigerator and brush with the egg wash.
- Place the tomatoes in a bowl with the sugar and season with salt and freshly ground black pepper. Arrange tomatoes over the pastry.
- Place the tart in the hot oven and turn the heat up to 210C, so the pastry begins to cook quickly.
- Cook for 25-30 minutes until the pastry is well browned around the edges and base with no sign of any “wet’’ looking patches.
- Remove from the oven and place on a wire rack for 10 minutes. Drizzle over the pesto.
- Meanwhile, thinly slice the zucchini into ribbons, then slice into thin strips.
- Place in a colander, toss with 2 pinches of salt and leave to stand for 3 minutes.
- Rinse off salt and pat dry with kitchen paper. Place in a large bowl, add the lemon juice and oil and stand again for 3 minutes.
- Season with salt & freshly ground black pepper.
- Mix basil leaves and watercress through the zucchini and fennel (if using), and place on top of the warm tart.
- Cut into wedges for serving.