Tomato & Pesto Tart
Author: 
 
Ingredients
  • 2 sheets of puff pastry
  • 3 tomatoes
  • 200g salami
  • Edam cheese
  • Parmesan
  • Parsley
  • Pinenuts
  • Olive oil
  • 2 cloves of garlic
  • Salt & pepper
  • Thyme
Method
  1. Turn the oven to 180°C/350°F. Oil a 23cm flan dish.
  2. Defrost the pastry and line the dish with the sheets.
  3. Layer in the sliced tomatoes and salami until the base is covered. Season the tomato and sprinkle over fresh thyme leaves.
  4. Place slices of cheese on top at regular intervals.
  5. Make the pesto: place garlic, pine nuts, parsley, Parmesan and olive oil in a food processor and grind until fine.
  6. Put dabs of pesto on the cheese.
  7. Place in the oven and cook until the pastry is browned - about 15 minutes.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/tomato-pesto-tart-leftover-night/