Tomato and anchovy tart with pistachio pesto

Method

1. For the pesto:

2. Gently toast the shelled pistachios in a small pan on medium-low heat for a couple of minutes.

3. Allow to cool before placing them and the minced garlic in a food processor and pulse to form a coarse paste.

4. Scape down the sides and add the basil and lemon juice. lend again.

5. Trickle in the golden rapeseed oil whilst blending.

6. Season with sea salt and taste to correct seasoning, more lemon juice might be required.

7. Store in the fridge until serving.

8. For the tart:

9. Preheat oven to 180°C.

10. Cut the tomatoes into ¼ inch slices, if using a mix of tomatoes, slice smaller tomatoes in half. Set aside.

11. Lightly dusty a large baking sheet tray with flour.

12. Place the sheet of puff pastry on the baking sheet.

13. Using a small sharp knife make a slight incision in the puff pastry 2cm from the edge of the pastry. Continue this all around the sheet to create a border.

14. Spread two tablespoons of pistachio pesto across the base of the tart, working inside the border.

15. Arrange the tomatoes on top of the pesto using different sizes to completely cover the base of the pastry, avoiding the border.

16. Season generously with sea salt and freshly cracked black pepper, drizzle with rapeseed oil.

17. Lightly brush the outside border of the pastry with egg yolk and bake in the preheated oven for 25 – 30 minutes until the pastry is golden brown and the tomatoes are just beginning to catch.

18. Allow to cool for a couple of minutes before garnishing with a couple of blobs of pistachio pesto, anchovies and fresh basil leaves.

19. Slice and serve whilst the tart is still warm.