• Tomato and Parmesan tart

    Serves: 6 - 8
    Cooking Time: 30 mins


    • 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



    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.


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