Caramelised tomato and pesto tartlet

Recipe from: 08 July 2013

Ingredients 14
Servings 1
Minutes 10:00


Serving Change
  • 1
    roll PnP shortcrust pastry
  • 1
    glug PnP Finest extra-virgin olive oil
  • 3
    medium onions, finely sliced
  • 2
    sprigs thyme
  • 1
    salt and ground pepper
  • 4
    cloves granulated garlic, bruised
  • 4
    anchovies, medium (optional)
  • 60
    PnP castor sugar
  • 1
  • 4
    medium tomatoes, quartered and seeded
  • 1
    packet cherry tomato
  • 1
    tub basil pesto
  • 1
    tub PnP cream cheese, low-fat
  • 1
    bunch fresh basil , or parsley, for garnish


Preheat oven to 200C.

Cut pastry and line 4 x 10 -12cm greased tart cases.

Blind bake for 15 minutes, remove paper, beans and tart cases from tin.

Bake for another 5 -10 minutes, until golden.

Heat a glug of oil in a pan.

Add thyme and sauté onions until soft. Season.

Add anchovies and garlic and cook until onions become dark and caramelised.

Heat castor sugar and water in a small pan, shaking pan (don’t stir), until sugar dissolves and mixture turns into dark gold caramel.

Toss in tomatoes and cook for 2 - 3 minutes, until slightly softened.

Remove tomatoes and allow sauce to reduce to a syrupy consistency.

Spoon onions and tomatoes into tart shells and bake for 5 - 8 minutes to reheat.

Drizzle tarts with caramel and pesto.

Top with a dollop of cream cheese and basil.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: vegetarian  |  tomato  |  recipes  |  baking


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