Sundried Tomato Paste
2 red onions
Cherry tomatoes 650g
Peppadew Piquante Peppers (optional)
Tomato and Chili Pesto
1. Chop the onions and 10 of the Piquante peppers and fry for a few minutes.
Add the cherry tomatoes, half a tube of tomato puree and 2 tablespoons of the sundried tomato paste.
Roll out the puff pastry and place the mixture on this, leaving a cm gap around the edges. Cook for around 20 mins at 200.
Mix 2 tablespoons of the tomato and chilli pesto with 4 tablespoons of creme fraiche to serve with the tart.