Find your recipes and restaurants here

Caramelised tomato and pesto tartlet

Recipe from: 08 July 2013

Ingredients 14
Servings 4
Time 10:00


  • 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


Chickpea mayo avo smash

2019-08-19 16:17 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.