Piccolo tomato tart with sun-dried tomato pesto

Piccolo tomato tart with sun-dried tomato pesto

This Piccolo tomato tart with sun-dried tomato pesto is perfect to serve as a dinner party starter or light lunch on a beautiful summer’s day.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 190°C/gas mark 5
  2. Step 2

    Trim the tops and bottoms off the tomatoes, place into a bowl and cover with boiling water. Leave for a minute, then drain and peel away the skins
  3. Step 3

    Place all the ingredients for the pesto into a food processor or blender and blitz to a smoothish texture. Taste for seasoning and add a little white pepper and salt if required
  4. Step 4

    Roll out the puff pastry block to a 1cm thickness and cut out 4cm circles with a 6cm cutter 
  5. Step 5

    Brush the pastry with the beaten egg, sprinkle with onion seeds and place in the oven for 12-16 minutes, or until the pastry is cooked and golden. Halfway through cooking, press down on the pastry using a palette knife, so you get a nice even bake 
  6. Step 6

    Place the cooked pastry circles on a rack and allow to cool
  7. Step 7

    Smear a generous amount of sun-dried tomato pesto over the top of the pastry
  8. Step 8

    Slice the peeled Piccolo tomatoes in half and arrange on top, then garnish with samphire, slices of nori, the fresh herbs and edible flowers