Preparation time is 25minutes
Cook time is 35minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
6 Ingredients
Number of servings
4
- 2 cup plain flour
- 125grams cold butter, cubed
- 480grams truss cherry tomatoes (2 packets)
- 2 eggs
- 150grams chunky basil with cashews and parmesan dip
- 1 pinch sea salt flakes
Nutrition per serving
2580kJ
Protein
14.4grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Place a baking tray into oven.
Step 2 of 4
Process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add 1 egg and 1 tbs cold water and process until mixture just comes together. Turn out onto a lightly floured board and knead until mixture comes together. Form into a disc, wrap in plastic and chill for 20 minutes.
Step 3 of 4
Roll pastry out between two sheets of baking paper until approximately 35cm in diameter. Spread dip over pastry, leaving a 5cm border around the edge. Snip tomatoes from vine, leaving green stalk attached. Arrange tomatoes over tart. Fold edges in towards centre. Whisk remaining egg and brush over pastry. Sprinkle with sea salt flakes and black pepper.
Step 4 of 4
Remove hot tray from oven and slide tart onto tray. Bake for 30-35 minutes or until pastry is golden and cooked through. Serve.
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