Pre heat oven to 220c and place large baking sheet inside to heat through while you assemble tart.
Roll out pastry onto a baking sheet. Cut a 1cm / 0.5inch triangle from each corner of the pastry, brush a 1cm rim all the way round with the egg mixture using a pastry brush and turn this in, then paint the rim. Prick the base all over with a fork, and spread the pesto in a thin layer within the rim using a palette knife.
Scatter over the cherry tomatoes (or arrange them in rows) in a single layer. Lightly season with salt and pepper, then scatter over the Parmesan and drizzle over the oil. Slip the tart with the baking paper on to the hot baking sheet and bake for 20-25 mins until the pastry edges are golden and risen, and the tomatoes are lightly coloured.
Serve hot about 10 mins out of the oven, with salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (132g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 220 (62%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 42.3mg||13 %|
|Sodium 256.7mg||9 %|
|Potassium 207.9mg||5 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 24.1g|
|Protein 8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 352
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