Name: Tomato and Parmesan tart
Cook time: 30 min
Yield: 6 - 8
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

Print Recipe

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

Preheat the oven to 180°C.

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.

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

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

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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