3 Tomatoes; plum or on the
-vine
2 tb Pesto
150 g Puff pastry
1 Egg white
1 sm Hand rocket
6 Parmesan cheese shavings; up
-to 8
1 tb Balsamic vinegar
2 tb Olive oil
Little lemon juice
Truffle oil; (optional)
Salt and pepper
1 Pinches dried oregano
-PESTO SAUCE-
60 g Parmesan cheese; freshly
-grated
60 g Basil leaves
30 g Parsley
30 g Pine kernels
15 g Walnuts
15 g Pistachio nuts; blanched and
; skinned
2 Cloves garlic; peeled and
-chopped
250 ml Olive oil
Salt and pepper
Roll out the puff pastry to 1/2cm thick and cut into a 15cm ring disc. Rest
for 15 minutes in a cold place.
Cut out the stalk from the tomato and slice thinly. Brush the puff pastry
disc with the egg white and arrange the tomato slices overlapping on top.
Season generously with salt and pepper and oregano. Bake in the oven at
220C. After 10 minutes of the baking time drizzle pesto on top. Bake for a
further 5 minutes, remove from the oven and brush lightly with the truffle
oil.
Mix olive oil and balsamic vinegar. Season with salt and pepper. Add a
tablespoon of this vinaigrette dressing to the rocket with a little lemon
juice and pepper. Mix well.
Place the tart on a plate. Top with the rocket and garnish with the
Parmesan cheese shavings. Drizzle a little of the balsamic dressing around
the tart. This tart absorbs a lot of seasoning.
Put the cheese, herbs, nuts and garlic in a food processor. Add half the
oil and process until the ingredients are finely chopped. With the motor
running, gradually add the remaining oil through the feed tube. Season to
taste with salt and pepper and process again briefly.
Yields
1 servings
