Heirloom Tomato, Ricotta & Basil Pesto Tart

Updated at: Thu, 17 Aug 2023 00:13:23 GMT

Step 1

To make the base dough, combine all ingredients in a bowl until a dough forms. Wrap in plastic and place in the fridge for 30 minutes to let the dough firm up.

Step 2

Grease your tart tin with butter.

Step 3

Remove the dough from the fridge and roll out to 1cm thick. This is best done between two sheets of baking paper to ensure it doesn’t stick to the surface. Roll to slightly larger than the size of your tin, peel one side of baking paper and carefully flip the pastry onto the tart. You want to be gentle here to avoid tearing. Carefully nudge the dough into the corners of the tin and remove the baking paper. Continue to gently press the dough into the tin, ensuring there are no gaps. If any tears happen, you can simply patch them up with excess dough.

Step 4

Use the sides of the tin to slice off the excess dough. Prick with a fork - this helps steam escape when baking.

Step 5

Place in the fridge or freezer for at least 30 minutes, and preheat the oven to 180ºC. Then place in the oven for 25-30 minutes until nice and golden. Leave to cool completely.

Step 6

To make the pesto, simply blend all ingredients together until blended. I personally like mine, still a little chunky and not blended to oblivion – a few pulses does the trick, just watch out for big chunks of garlic or stems of herbs. Depending on your blender or food processor you may need to add extra oil.

Step 7

Prepare the tart by spreading a layer of pesto on to the base. Top with ricotta, spreading carefully. Carefully place tomatoes on top. Top with salt and pepper, and a drizzle of pesto. Enjoy.

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