Sig's Olive, Pesto and Tomato Tartlet
Sig's Olive, Pesto and Tomato Tartlet

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sig's olive, pesto and tomato tartlet. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Sig's Olive, Pesto and Tomato Tartlet is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Sig's Olive, Pesto and Tomato Tartlet is something which I have loved my whole life.

Great recipe for Sig's Olive, Pesto and Tomato Tartlet. I learned to experiment with tomatoes as a child when living with my nan. It is a tradition for me that I like to carry on.

To begin with this recipe, we have to first prepare a few ingredients. You can have sig's olive, pesto and tomato tartlet using 5 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Olive, Pesto and Tomato Tartlet:
  1. Prepare 1 jar of best olives, garlic and chillies in oil, 250 to 275 grams
  2. Make ready 1 1/2 tsp good green pesto to taste, homemade or bought for ease
  3. Take 275 grams homemade or readymade puff pastry (flakey pastry)
  4. Take 375 grams ripe garden tomatoes, not cherry
  5. Make ready 1 small bunch spring onions, chopped

It's easy, impressive and the perfect way to showcase fresh tomatoes! The inspiration behind this recipe: Take a good amount of the pesto and spread it over the inner circle of each tart. Place the tops and bottoms of the tomatoes in the centre of the tarts, then start to lay the slices on top of the pesto so they overlap and create a swirl effect - it should look a bit like a Catherine wheel. The tarts can be any shape and size you like from small little tarts to surround with salad - rocket would be particularly good - to one large tart.

Steps to make Sig's Olive, Pesto and Tomato Tartlet:
  1. Flour your worktop evenly and lightly. Roll out the pastry not to thin, into one circle that measures about 24 cm in diameter or four smaller ones that measure about 6 cm each. Put onto prepared baking tin and chill in the fridge for about 30 to 45 minutes
  2. Drain the olives very well into a cup, use oil for other purpose if you like
  3. Add the pesto to the olives , puree until you get a very fine paste.
  4. Preheat your oven to about 200 °C (400 °F) or gas mark 6
  5. Rinse the tomatoes, dry and slice evenly into thin slices of no more than about half a centimeter thickness
  6. Remove the pastry in the tin from fridge and spread not to thick with the olive and pesto mix.
  7. Slice the spring onions thinly and sprinkle over the olive and pesto mix.
  8. Arrange the tomato slices on top of the pesto and spring onions , overlapping each one of them a little
  9. When your oven is ready bake the cake for about 35 minutes., depending on size of cakes. After about 35 minutes reduce the temperature to about 150°C (300°C) or gas 2 . Bake for another 45 minutes but check in between this time however depends on how thick you rolled the pastry,and/ or until the cake is golden brown and the tomatoes are cooked .
  10. When slightly cooled sprinkle with torn basil. I enjoyed this at room temperature
  11. Add cheese if you want to or any other ingredient that you like , I just wanted the taste of tomato and olives, and not another pizza type recipe.

These little Pesto Parmesan Sundried Tomato Tartlets are topped with a few ribbons of sweet sundried tomatoes. This is the perfect balance to go with the flaky tartlet, fresh pesto, creamy parmesan mixture, and sweet sundried tomatoes. These are off the charts in flavor! Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.

So that’s going to wrap this up with this special food sig's olive, pesto and tomato tartlet recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!