If you’re anything like us at the moment, the tomatoes in your garden have suddenly all ripened at once and you’re wondering what to do with them. Larger tomatoes make great homemade sauces, but we’d planted heaps of cherry tomatoes this year and they’re not so good for sauce!
Last weekend Russell made a delicious summer lunch for us.
Russell’s Cherry Tomato and Pesto Tart.
Firstly he made flaky pastry, but you could easily buy some or a good pizza dough would work really well too!
Mix all the ingredients together, you can make this in a food processor or the good old-fashioned way… with a pestle and mortar.
½ clove garlic, chopped
freshly ground black pepper
3 good handfuls fresh basil, leaves picked and chopped (Russell’s tip…. If you have a bolting lettuce in your veggie patch, (we did!), use half basil and half lettuce)
1 handful pine nuts, very lightly toasted
1 good handful Parmesan cheese, freshly grated
extra virgin olive oil
Spread the pesto over the pastry, top with your halved cherry tomatoes and bake until the pastry is golden brown and the tomatoes slightly caramelised…. Enjoy with a chilled glass of Two Tails Marlborough Sauvignon Blanc or Two Tails Marlborough Pinot Gris…. Delicious!