Piccolo tomato tart with sun-dried tomato pesto

Instructions

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