/ 22 comments

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

Ingredients Time: 30 minutes Equipment I can’t even begin to tell you have yummy this was! The picante peppers gave it the perfect kick and…

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)
  • Balsamic 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
  • 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 a 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 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?

This post was inspired by the Peppadew Picante Peppers I got in my Degustabox.

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22 comments

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

    Reply

  9. 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

  10. 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

  11. 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
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