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Great recipe for Sig's Olive, Pesto and Tomato Tartlet. I learned to experiment with tomatoes as a child when living with my nan. It is a tradition for me that I like to carry on.

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Alright, don’t linger, let’s practice this sig's olive, pesto and tomato tartlet formula with 5 components which are definitely easy to find, and we have to process them at the very least through 11 methods. You should devote a while on this, so the resulting food could be perfect.

Composition Sig's Olive, Pesto and Tomato Tartlet:

1. You need 1 of jar of best olives, garlic and chillies in oil, 250 to 275 grams
2. Require 1 1/2 tsp - good green pesto to taste, homemade or bought for ease
3. Take 275 grams for homemade or readymade puff pastry (flakey pastry)
4. Make ready 375 grams for ripe garden tomatoes, not cherry
5. Prepare 1 small for bunch spring onions, chopped

Take a good amount of the pesto and spread it over the inner circle of each tart. Place the tops and bottoms of the tomatoes in the centre of the tarts, then start to lay the slices on top of the pesto so they overlap and create a swirl effect - it should look a bit like a Catherine wheel. Combine cherry tomatoes, olive oil, balsamic vinegar, salt and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking tray.

Sig's Olive, Pesto and Tomato Tartlet making:

1. Flour your worktop evenly and lightly. Roll out the pastry not to thin, into one circle that measures about 24 cm in diameter or four smaller ones that measure about 6 cm each. Put onto prepared baking tin and chill in the fridge for about 30 to 45 minutes
2. Drain the olives very well into a cup, use oil for other purpose if you like
3. Add the pesto to the olives , puree until you get a very fine paste.
4. Preheat your oven to about 200 °C (400 °F) or gas mark 6
5. Rinse the tomatoes, dry and slice evenly into thin slices of no more than about half a centimeter thickness
6. Remove the pastry in the tin from fridge and spread not to thick with the olive and pesto mix.
7. Slice the spring onions thinly and sprinkle over the olive and pesto mix.
8. Arrange the tomato slices on top of the pesto and spring onions , overlapping each one of them a little
9. When your oven is ready bake the cake for about 35 minutes., depending on size of cakes. After about 35 minutes reduce the temperature to about 150°C (300°C) or gas 2 . Bake for another 45 minutes but check in between this time however depends on how thick you rolled the pastry,and/ or until the cake is golden brown and the tomatoes are cooked .
10. When slightly cooled sprinkle with torn basil. I enjoyed this at room temperature
11. Add cheese if you want to or any other ingredient that you like , I just wanted the taste of tomato and olives, and not another pizza type recipe.

Line another baking tray with parchment. Sprinkle tomatoes with Aleppo pepper, if using. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature. Unroll the pastry onto a non-stick baking sheet.

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