Thermomix Tomato Pesto Tart

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This Thermomix tomato pesto tart will blow your mind. It is the most delicious combination of pastry and filling. The perfect dinner for a rainy day. What else would you hope for on a slightly rainy day than a heartwarming meal. Make this Thermomix tomato pesto tart to impress your partner or the whole family. It is a real treat that is superb for leftovers and can be served cold the next day. You could also freeze it and reheat if you are only two and not particularly hungry. Save it for an even rainier day. The pesto is made with rocket salad to give it a nutty kick and instead of expensive pine nuts, we opted for cashews, which is so lovely and fragrant. You can use the pesto recipe for your next pasta and pesto dinner. Make double the batch and place 1/2 in a jar in the fridge. Keeps well for up to 3 days. What is your favourite use for pesto? Other than pasta, there are so many interesting things to do with it. Leave me a comment.

Ingredients

Tomato Pesto Tart

  • 225 g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 60 g butter
  • 1 egg yolk
  • 20-50 g water

Pesto filling

  • 1 garlic clove
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 20 g fresh basil
  • 30 g cashew nuts lightly toasted
  • 30 g parmesan small pieces
  • 20 g fresh rocket salad
  • 40 g olive oil

To finish

  • 400 g cherry tomatoes
  • 1 mozzarella

Instructions

  1. For the pastry place the flour, baking powder, salt, butter and egg yolk in the mixing bowl. Mix 20 Sec. / Speed 6. While kneading,slowly pour in the water in a thin stream until the mixture resembles a dough. You may not need all the water.
  2. If you don’t have a Thermomix, place the flour, baking powder, salt, butter and egg yolk in a large bowl. Mix until it resembled breadcrumbs. Then add the water and knead until you have a smooth dough. You may not need all the water.
  3. Remove from the bowl and form into a ball. Wrap in clingfilm and chill for 30 minutes.
  4. To make the pesto filling, place the garlic, sea salt, black pepper, basil, cashew nuts, parmesan and rocket in the mixing bowl. Blitz 5 Sec. / Speed 10. Add the olive oil and combine 5 Sec. / Speed 5. Pour in a separate bowl and keep aside until later.
  5. If you don't have a Thermomix, place the garlic, sea salt, black pepper, basil, cashew nuts, parmesan and rocket in a food processor. Blitz until smooth. Then add the olive oil and pulse until combined. Pour in a separate bowl and keep aside until later.
  6. Remove the dough from the fridge and place on a floured surface.
  7. Preheat the oven to 180°C.
  8. Roll out to a large circle and line the 27cm tart dish. Prick the bottom with a fork and chill for 15 minutes. Then line the shell with a piece of greaseproof paper and fill with ceramic baking beans. Bake in the oven for 20 minutes. Then remove the ceramic beans and greaseproof paper and bake again for a further 5 minutes. Leave to cool slightly.
  9. Spread the pesto all over the tart shell. Scatter over the mozzarella by tearing it with your hands. Halve the cherry tomatoes and place on top skin side down.
  10. Bake in the oven for 30-40 minutes until the tomatoes are toasted and lightly dried. Serve warm with a glass of red wine. Enjoy!

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1 Comment

  1. Elaine on June 17, 2016 at 12:36 am

    Thank you, will definetly try this one

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