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Basil pesto tomato tarts

A recipe from

Wednesday 14th February 2012, Dinner for 26

Requirements: Formal Valentine’s dinner, with a romantic touch!


Canapes – tomato tarts, spanakopitas, salmon en croûte

Chilled watermelon and mint soup

Herb crusted lamb loin, balsamic jus
Potato boulangère
Baby carrots and petits pois

Strawberry tart and white chocolate pannacotta

Tomato tarts

  • butter puff pastry
  • 10ml olive oil
  • 3 finely sliced shallots
  • 200g rosa tomatoes
  • 3 sprigs thyme
  • 5ml sugar
  • salt and pepper
  • basil leaves

Preheat the oven to 200°C.

Roll the pastry 2 – 3mm thick onto a floured surface. Using a glass or cutter, cut out small circles which should fit perfectly into a mini muffin tin. Refrigerate to cool.

Fry the shallots until soft and golden. Turn up the heat and add the tomatoes and thyme. Flash fry the tomatoes – the skins should just burst. Season accordingly.

Fill the pastry cases and bake at 200°C for 15 minutes. Turn down the heat to 150°C and bake for a further 10 minutes. The tarts should be golden in colour and the pastry cooked all the way through. Remove from the tin as soon as they come out of the oven. Place on a wire rack to cool. Serve garnished with basil and a dollop of crème fraiche.