500g prepared puff pastry
1 egg, lightly beaten
125g basil pesto, homemade or store-bought
600g plum tomatoes, thickly sliced OR cherry tomatoes, halved
NOMU Extra Virgin Olive Oil
2 tsp caster sugar
NOMU Sea Salt
½ tsp NOMU Spanish RUB (optional)
½ cup fresh basil leaves
Parmigiano Reggiano
Preheat the oven to 230°C
Gently roll the puff pastry out into a 30cm x 20cm rectangular shape or any other shape and size you desire. Score a border of about 2cm wide around the whole sheet and lightly prick the centre all over with a fork.
Brush the border of the pastry with the beaten egg. Generously spread the pesto over the middle of the tart, keeping within the border, and arrange the tomatoes in rows overlapping each other.
Drizzle with Olive Oil and sprinkle with caster sugar. Season with Sea Salt and NOMU Spanish RUB (if you’d like a bit of heat) and place in the hot oven for 20 minutes or until the pastry is golden, puffed, and crisp. Scatter with fresh basil leaves and shavings of Parmigiano Reggiano and serve hot or at room temperature.
Tip: When brushing the border with egg wash, take care not to allow the glaze to drip down the sides as this will ‘glue’ the layers of puff together and they will rise nicely.
500g prepared puff pastry
1 egg, lightly beaten
125g basil pesto, homemade or store-bought
600g plum tomatoes, thickly sliced OR cherry tomatoes, halved
NOMU Extra Virgin Olive Oil
2 tsp caster sugar
NOMU Sea Salt
½ tsp NOMU Spanish RUB (optional)
½ cup fresh basil leaves
Parmigiano Reggiano
Preheat the oven to 230°C
Gently roll the puff pastry out into a 30cm x 20cm rectangular shape or any other shape and size you desire. Score a border of about 2cm wide around the whole sheet and lightly prick the centre all over with a fork.
Brush the border of the pastry with the beaten egg. Generously spread the pesto over the middle of the tart, keeping within the border, and arrange the tomatoes in rows overlapping each other.
Drizzle with Olive Oil and sprinkle with caster sugar. Season with Sea Salt and NOMU Spanish RUB (if you’d like a bit of heat) and place in the hot oven for 20 minutes or until the pastry is golden, puffed, and crisp. Scatter with fresh basil leaves and shavings of Parmigiano Reggiano and serve hot or at room temperature.
Tip: When brushing the border with egg wash, take care not to allow the glaze to drip down the sides as this will ‘glue’ the layers of puff together and they will rise nicely.
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Cape Town, South Africa
Tel: +27 21 386 2000
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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