Tomato Tart with Pesto Creme Fraiche

Thursday, 24 March 2016

Tomato Tart with Pesto Creme Fraiche

tomato tart

Every time I make this tomato tart, I think I should make it more often, It is really simple and very tasty

Ingredients (serves 2):

1/2 packet of jus roll puff pastry. (Here I used the ready rolled light version.)/
1 punnet of plum or cherry tomatoes
1 chopped red onion.
2 dessert spoons of sundried tomato paste (I used Sacla)
Half a tube of tomato puree.

An egg wash is optional.

For the sauce.

3 tbsp half fat creme fraiche
1 tbsp Sacla sundried tomato pesto

Pre heat the oven to 200C

Fry the chopped onion and when cooked add the tomatoes, sundried tomato paste and tomato puree. make sure the tomatoes are coated in the paste and then place this in the middle the puff pastry.

Add egg wash to the pastry and cook for around 20 mins.

To make the sauce, mix the creme fraiche and pesto.

Really simple and really tasty, I think this is the only meal without meat that my husband will happily eat without complaining!

tomato tart

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