Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories404.6 kcal (20%)
Total Fat27.5 g (39%)
Carbs34.9 g (13%)
Sugars7.4 g (8%)
Protein5.7 g (11%)
Sodium319.8 mg (16%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat the oven to 210°C/Gas Mark 7
Step 2
Halve the tomatoes and set to one side
Step 3
Melt the butter in a trying pan or cast iron saute pan about 23cm (Sin) in diameter) with a heatproof handle tha will withstand oven temperatures. Fry the onions gently until they are soft, about 10 minutes. Add the sugar and cook for a few minutes until caramelised
Step 4
Remove the pan from the heat
Step 5
Arrange the tomatoes in the frying pan. cut sides down, packing them in closely.
Step 6
season with salt and pepper.
Step 7
Roll out the pastry on a lightly floured surface to a circle a little larger than the trying pan. Irim with a sharp knite to make a neat circle. spread the pesto sauce on top, to within 2cm (¾in) of the edge. Put the pastry on top of the frying pan, pesto sauce side down. Tuck the edges down the sides of the pan.
Step 8
Bake for 22.25 minutes. until risen and golden. Leave to cool in the pan for 10-15 minutes. Place a serving plate on top, hold tightly, then invert and remove the pan to reveal the tart.
Step 9
garnish with basil or thyme
Notes
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