Perfect for lunch or as an appetizer, a slice of Tomato Pesto Olive Tart is a Mediterranean delight.
Tomato Pesto Olive Tart
1 sheet frozen puff pastry, thawed
¼ cup Basil Pesto (recipe follows)
3 ripe Roma tomatoes, sliced ¼ inch thick
Salt and freshly ground pepper
¼ cup chopped
2 tablespoons chopped fresh basil
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold and roll the puff pastry sheet into a 12-inch square on top of the baking sheet. Make a rim by folding the edges of the pastry square in ½ inch and pressing them down gently. Using a fork, poke holes all over the pastry.
3. Spread the pesto evenly over the pastry inside the rim. Arrange the tomato slices in a single layer over the entire square, within the rim. Season the tomatoes lightly with salt and pepper then sprinkle with the chopped olives.
4. Bake for 20 to 25 minutes, or until the pastry is golden brown. Sprinkle with the basil before serving.
Serves 6 to 8 as an appetizer
2 cups fresh basil, packed
3 cloves garlic
¼ cup pine nuts
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
Pinch of salt and pepper to taste
1. In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese. Pulse until mixed.
2. Slowly add extra virgin olive oil and process until fully combined. Season with salt and pepper.
Recipes from Savory Sweet Life by Alice Currah
Text book shoegaze. That’s what Toronto-based band Grounders offers up on their self-titled debut album released back in June.
Listen to a fantastic example in the ultra groovy ‘Drawing Space’.