Shopping list for two
6 sheets puff pastry
1 free range egg, beaten
2 tablespoons of green pesto
3 small plum tomatoes, sliced
sea salt & freshly ground black pepper
Optional to serve
100g watercress with olive oil
With yesterday's pesto we bake today quick and easy small tomato tarts, with a recipe by John Torode.
How to make his tomato tarts
Preheat the oven to 220°C and place two times three sheets of dough on top of each other.
Defrost the puff pastry.
Cut out two circles.
Press in a smaller ring.
Prick holes in the circle.
Brush the dough with egg.
Spoon pesto on the inner circle.
Then tomato and salt & pepper.
Bake the tomato tarts cooked in approximately 20 minutes.
Serve immediately!
John Torode serves the tarts with a bowl of watercress tossed with olive oil.