Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sig's olive, pesto and tomato tartlet. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sig's Olive, Pesto and Tomato Tartlet is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Sig's Olive, Pesto and Tomato Tartlet is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have sig's olive, pesto and tomato tartlet using 5 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Sig's Olive, Pesto and Tomato Tartlet:
- Make ready 1 jar of best olives, garlic and chillies in oil, 250 to 275 grams
- Get 1 1/2 tsp good green pesto to taste, homemade or bought for ease
- Get 275 grams homemade or readymade puff pastry (flakey pastry)
- Get 375 grams ripe garden tomatoes, not cherry
- Get 1 small bunch spring onions, chopped
Steps to make Sig's Olive, Pesto and Tomato Tartlet:
- Flour your worktop evenly and lightly. Roll out the pastry not to thin, into one circle that measures about 24 cm in diameter or four smaller ones that measure about 6 cm each. Put onto prepared baking tin and chill in the fridge for about 30 to 45 minutes
- Drain the olives very well into a cup, use oil for other purpose if you like
- Add the pesto to the olives , puree until you get a very fine paste.
- Preheat your oven to about 200 °C (400 °F) or gas mark 6
- Rinse the tomatoes, dry and slice evenly into thin slices of no more than about half a centimeter thickness
- Remove the pastry in the tin from fridge and spread not to thick with the olive and pesto mix.
- Slice the spring onions thinly and sprinkle over the olive and pesto mix.
- Arrange the tomato slices on top of the pesto and spring onions , overlapping each one of them a little
- When your oven is ready bake the cake for about 35 minutes., depending on size of cakes. After about 35 minutes reduce the temperature to about 150°C (300°C) or gas 2 . Bake for another 45 minutes but check in between this time however depends on how thick you rolled the pastry,and/ or until the cake is golden brown and the tomatoes are cooked .
- When slightly cooled sprinkle with torn basil. I enjoyed this at room temperature
- Add cheese if you want to or any other ingredient that you like , I just wanted the taste of tomato and olives, and not another pizza type recipe.
So that is going to wrap it up with this exceptional food sig's olive, pesto and tomato tartlet recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
