How to Make Tasty Sig's Olive, Pesto and Tomato Tartlet

Sig's Olive, Pesto and Tomato Tartlet. Cut the tomatoes in half and place these on top. These pesto & tomato tartlets are an ideal boating cocktail canapé and are almost as easy to make as they are to eat. However, there will be pesto left over to use a condiment, dip, or pasta sauce.

Drizzle over a little olive oil and return the baking tray to the oven. Roll out the dough, cut out slightly larger than the tartlet pans and use to line the oiled tartlet pans. Put the cherry tomatoes in an ovenproof dish and sprinkle with olive oil. You can have Sig's Olive, Pesto and Tomato Tartlet using 5 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Sig's Olive, Pesto and Tomato Tartlet

1. Prepare 1 of jar of best olives, garlic and chillies in oil, 250 to 275 grams.
2. Prepare 1 1/2 tsp of good green pesto to taste, homemade or bought for ease.
3. It's 275 grams of homemade or readymade puff pastry (flakey pastry).
4. You need 375 grams of ripe garden tomatoes, not cherry.
5. You need 1 small of bunch spring onions, chopped.

Delightful tartlets with burst of flavours from the tomatoes, basil and cheese. In a medium sized sauce pan, place the tomatoes, olive oil, pepper and salt and Spoon the Basil Almond Pesto over the tomatoes. Put in the grated cheese and bake in the centre. These vegan Tomato Tartlets are perfect party food, and they're a great appetizer for dinner parties.

Sig's Olive, Pesto and Tomato Tartlet instructions

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..

I like to serve them at holiday gatherings & potlucks. The baked tartlets sprinkle a teaspoon of nuts, then fill them with the cheese mixture. Pesto alla trapanese is Sicily's answer to Liguria's more famous basil-rich pesto sauce. If Using a Food Processor: Pulse garlic with almonds until roughly chopped. Add basil, mint (if using), cheese, tomatoes, and olive oil and process to a rough paste.

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