Puff pastry tomato tart with rocket pesto

By Tomates et Concombres de France

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Puff pastry tomato tart with rocket pesto

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Tomato Basil and Cheese scrambled...

Zigeuner Sauce (Gypsy Sauce)

Ingredients

1 puff pastry
6 red tomatoes
50g rocket + 1 handful for decoration
1 tablespoons pine nuts
10cl olive oil
1 clove of garlic
50g parmesan
Salt and freshly ground pepper

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 210 ° C. Peel the garlic and remove the germ. Grate 20g of Parmesan. Blend the rocket, pine nuts, grated Parmesan, garlic and olive oil. Salt and pepper. Cover the base of your pastry with the pesto.

Step 2

Cut the tomatoes into thin slices and arrange on the pastry. Salt and pepper and drizzle with olive oil. Bake for 20 minutes in the preheated oven until the pastry is golden. Serve with the remaining rocket and Parmesan shavings.