Heirloom tomato and basil tart
This tart makes a colourful starter, fit for sharing with friends.
- 1 packet shop-bought shortcrust pastry
- 450g fresh basil leaves
- 60g toasted pine nuts* see Cook's Note
- 1 garlic clove, peeled
- 125 to 170ml extra-virgin olive oil
- 110g grated Parmesan
- 2 medium (340g) heirloom or 4 plum tomatoes, cut into 1/3 cm thick slices
- 2 tbsp thinly sliced fresh basil leaves
- Extra-virgin olive oil, for drizzling
For the pesto: 2) In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency.
3) Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
4) Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.
*Cook's Note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 180°C oven until lightly browned.