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How to make a Tart: Tomato, Pesto, Chilli and Cheese

Ingredients: Cherry Tomatoes Sun-Dried Tomatos Peppadew Picante Chillis Spring Onions Puff Pastry (we used a ready made block) An Egg Green Pesto (vegetarian) Cheddar Cheese…

by  Corinne
Ingredients:
Cherry Tomatoes
Sun-Dried Tomatos
Peppadew Picante Chillis
Spring Onions
Puff Pastry (we used a ready made block)
An Egg
Green Pesto (vegetarian)
Cheddar Cheese (or Parmesan)
Balscamic Glaze
Fresh Basil
Dried Rosemary
Time:
30 minutes
Equipment:
Oven
Baking Tray
Greaseproof Paper
Rolling Pin
Baking Try
Chopping Knife
Cheese Grater
Ceramic Baking Beads
pesto chilli cheese tart
  • Chop up the baby tomatoes and sun dried tomatoes.
  • Remember you got an amazing jar of Peppadew’s Piquante Peppers in your Degustabox.
  • Open the jar then discover and be surprised by the wonderful draining cap! 
  • Chop up 6 Peppardew Piquante Peppers and put them with the tomatoes.
  • Get the puff pastry block, dust your surface with flour and roll the pastry out.
  • Lay the pastry in your backing tray and fold the edges over. 
  • Mix one egg in a bowl and then glaze over the edges to give a ‘glazed pastry’ appearance when cooked. 
  • Stab the pastry with a fork while thinking of your ex.
  • Make your Lilly hold it while you take blog photos. 
  • Get excited when Lilly says ‘we’re going to use the ceramic balls! You’ll finally see them in action!
  • Listen to Lilly explain that they weigh the pastry down while it starts to cook.
  • Put a sheet of greaseproof paper on the pastry.
  • Pour those balls in!
  • Place in pre-heated oven.
  • After 10 minutes in the oven on 180C or gas mark 5, take out.
  • Spread green pesto over the pastry
  • Add the chopped tomatoes, picante peppers, sun dried tomatoes.
  • Chop 3-4 spring onions and add sprinkle them on top.
  • Season with fresh basil, dried rosemary.
  • Have your Lilly hold it so you can take blog photos.
  • Place in the oven for a further 10 minutes
  • Add grated cheddar cheese.
  • Consider using parmesan in place of cheddar if you don’t have a pregnant friend.
  • Hope your pregnant friends baby is a girl. PLEASE BE A GIRL.
  • Take out after 5 minutes or when the pastry is a deep golden brown.
  • Make your Lilly hold it while you take more blog photos. 
  • Cut into 9 pieces.
  • Drizzle balsamic glaze over them.
  • Display on a pizza board.
  • Make everybody wait until you have taken a photo before they take a slice.
  • Tuck in.
I can’t even begin to tell you have yummy this was! The picante peppers gave it the perfect kick and I would love to try this with different toppings. 
 
You could pretty much put anything on the top, I would love to try one with mushrooms, sweetcorn, bell peppers and pepperoni! Yum.
 
What would you put on yours?
 Giveaway:
 

This post was inspired by the Peppadew Picante Peppers I got in my Degustabox. To see what else I got, see this post.

24 comments

  7. uhmmm…looks like delicious! I will save this recipe. Thanks Corinne.You are a great chef! Kisses:)

    Reply

  10. This looks awesomely yummy!!! And I bet it tastes yummier!! 🙂 I’m kinda challenged with cooking while taking blog photos, it would seem like I could never finish cooking. LOL

    Reply

  11. You’re obviously an amazing cook! Your tomato, pesto, chili and cheese tart sounds and looks delicious. I would probably still be drooling if you hadn’t mentioned pepperoni (I’m a vegetarian). The ingredients, the tarts in progress and the finished cuisine all look heavenly – super yummy and a great recipe. I’m planning to put pesto on my shopping list 🙂

    http://www.full-brief-panties.blogspot.com/

    Reply

  12. This looks absolutely amazing! I love all these ingredients, but haven’t tried using to make them as a tart. I can’t wait to give this a shot!

    Reply
  22. Pingback: Vegetarian Christmas, 10 delicious recipes

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