Summer Hosting Recipes: Baked Cherry Tomato Tart
How to Make Victoria's Fresh and Summery Cherry Tomato Tart
We’re really excited to unveil our latest collaboration with Victoria Gray. Victoria is one of our favourite journalists and stylists and you have likely seen her super talented work in You magazine, OK!, the Sunday Express supplement, S, as well as for brands including The White company and John Lewis.
When Victoria offered to pair our new Bon Appetit collection with her original recipes in a shoot we jumped at the opportunity. We couldn’t have been more pleased with the results and were doubly thrilled to see the story appearing in OK!, S and Notebook too. This week we will be sharing her delicious recipes. Enjoy.
INGREDIENTS
- 1 sheet of ready rolled all-butter puff pastry - 30 cherry tomatoes, halved - 3 tbsp sun-dried tomato puree - 1 tbsp pesto - Fresh basil leaves - 1 egg - A splash of milk - Sea salt and freshly ground black pepper
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METHOD1. Preheat the oven to 180C. 2. Place the puff pastry on a non-stick baking sheet. 3. Cut out a circle, using a large dinner plate as a template. 4. Prick all over with a fork, leaving a 1cm border around the edge. 5. Combine the sun-dried tomato puree and pesto in a small bowl. Then spread over the pastry base, being careful not to cover the border. 6. Arrange the cherry tomatoes on top of the pesto and tomato puree base. 7. Beat the egg and add a splash of milk, then brush the egg wash on the border of the tart. 8. Season generously with sea salt and freshly ground black pepper. 9. Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft. 10. Garnish with fresh basil and serve warm. |
Recipes and styling by Victoria Gray, Wooden Table Productions.
Follow Victoria here and see more of her work here.
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