Tomato and anchovy tart with pistachio pesto
This weekend’s recipe is perfect for lunch, brunch or supper. Serve warm out of the oven with a simply dressed green salad or pack for the last of the summer picnics.
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
30
MINUTES
Ingredients
For the pesto:
100g pistachios shelled
50g basil leaves
1 clove garlic minced
1 lemon juiced
4tb rapeseed oil
½ tsp sea salt flakes
For the tart:
1x 320g sheet of all-butter puff pastry
1 egg yolk
500g fresh tomatoes (choose a variety of shapes and sizes)
1 bunch basil
2tb golden rapeseed oil
Sea salt
Freshly cracked black pepper
12 tinned anchovies
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