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20g Green Pesto
20g Red Pesto
½ Punnet of Basil Cress
Savoury pastry
• Set up the large work bowl with the large chopping/mixing blade.
• Add the fl our, diced butter, sugar and salt to the bowl, then process on 'HIGH' until all the
ingredients combine to form a fi ne powder without lumps (approx. 3min depending on the
temperature of the butter).
• Mix the water and egg yolk together in a jug.
• As the dry mix is processing on 'LOW' , slowly pour the liquid mixture through the feed tube. Keep
processing until all the ingredients come together (approx. 1min).
• Remove, wrap in cling fi lm and refrigerate for 1 hour.
• Lightly dust your work surface with a little fl our and roll out the pastry to 3 mm thick.
• Line a 4cm x 20cm tart tin with the pastry. Secure the pastry from falling by pressing it against
the top edge of the tin with your fi ngers.
• Refrigerate for 20 min.
• Preheat the oven to 180˚C/ Gas Mark 4.
• Place a sheet of parchment paper on top of the pastry and fi ll the tin with dry beans (you can
also use dry rice, dry lentils or pie weights).
• Pre bake for approx. 20 min in the oven until the pastry is a light, golden brown colour (ensure
you do not overcook the pastry as the case will be going back into the oven).
• Remove the beans/rice/lentils or weights from the pastry tray.
Tomato mix
• Set up the fi ne grating/shredding disc in the large work bowl and process the cheese on 'HIGH' .
• Remove the disc and set up the small work bowl with the small chopping/mixing blade.
• Place all the ingredients in the small bowl and process for 1 min on 'LOW' .
Caramelised onions
• Set up the fi ne slicing disc in the large work bowl and process the onions on 'HIGH' .
• Melt the butter in a pan, add the onions and stir over medium heat until they start colouring to
golden brown.
Garnish
• Stab each cherry tomato with the tip of a knife.
• Blanch in boiling water for 10 seconds then in ice cold water until cold.
• Peel the tomatoes and lay them on a baking tray lined with parchment paper.
• Cook in a 100˚C heated oven for 1 hour 30min (or when they reduce by half their size).
• In the meantime, spread the tapenade on the bottom of the pastry case.
• Place the caremalised onions on the top, crumble the feta and pour the tomato mix over until
you reach a depth of 2/3 of the tart case.
• Bake in a 160˚C/ Gas Mark 3 heated oven for 30 min until the mix is completely set.
• Place the cherry tomatoes on the top and shine with a little olive oil and a brush.
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