Yesterday I decided to use some of our tomato mountain and made a tomato tart. I wanted to experiment with a vegan version in preparation for Sarah’s visit in September so I made the pastry with olive oil instead of fat or butter.
The basil plants are also growing extremely well this year so I gathered a load of leaves to make a pesto sauce. The pesto was brushed directly onto the pastry case and then drizzled between the tomato layers.
|ready for the oven|
I baked it for 25 minutes and it came out better than I expected, the pastry was good and the pesto gave the tart a really nice kick.
|it won't win any prizes for looks but it tasted delicious|