½tspground cayenne pepper or chilli powder of choice (optional)
Basil, Almond & Cheddar Pesto
50gbasil
50galmonds
50gmature cheddar cheese
1 clovegarlic
1pinchsea salt
50mlextra virgin olive oil+ a little for drizzling
35cherry tomatoeshalved (multi-coloured ones are fun)
½tspchilli flakes(optional)
Instructions
Pastry
Cut the cold butter into the flour, cayenne (if using) and salt with a knife, then either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
250 g wholemeal spelt flour, 150 g unsalted butter, pinch sea salt, ½ tsp ground cayenne pepper
Stir in the yoghurt with a knife until the mixture comes together into a ball.
3 tbsp natural yoghurt
If the dough is too soft to roll immediately, cover and leave to rest in the fridge or a cool place for ½ hr. I generally have a cool kitchen, so I tend to roll mine out straight away.
Roll out on a floured surface into a rough circle, about 4mm in thickness.
Place on a baking tray lined with baking parchment.
Basil, Almond & Cheddar Pesto
Blitz the basil, almonds, cheese, garlic and salt in a blender or food processor until roughly ground.
50 g basil, 50 g almonds, 50 g mature cheddar cheese, 1 clove garlic, 1 pinch sea salt
Add the olive oil and blitz again until you have a rough paste.
50 ml extra virgin olive oil
Spread a thin layer of pesto over the pastry leaving a border of about 1 cm.
Cover the pesto with the tomato halves cut side up, but leaving a border of about 1 cm from the pesto edge. Drizzle a little olive oil over the tomatoes and scatter the chilli flakes on top if using.
35 cherry tomatoes, ½ tsp chilli flakes
Fold the 2 cm edges inward over the filling, tucking the pastry in as you go. You should have a large (ish) open centre with the tomatoes shining out..
Bake in a pre-heated oven at 200℃ (400℉, Gas 6) for about 25 minutes when the tomatoes should be cooked and the pastry crisp and golden.
Notes
Serves 6 - 8 people depending on how hungry they are and what you serve with the tart.You will make more pesto than you need for this recipe. Place the unused pesto in a jar, pour over a thin layer of olive oil and seal. Will keep in the fridge for a week or so. But once opened, eat within three days.Excellent served with a zingy green salad.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.