Tomato and Basil Pesto Tart with Spinach Salad

Tomato and Basil Pesto Tart with Spinach Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 5, 2017.
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When cutting a border around the pastry, don’t cut all the way through. Pricking the pastry will help it to rise evenly. Discard core and seeds of cucumber.

Ingredients

Tomato and Basil Pesto Tart

  • 1 packet flaky puff pastry
  • ¾ pottle basil pesto (reserve remaining)
  • ½ bag shaved Parmesan cheese
  • 1 capsicum, core and seeds removed and thinly sliced
  • 1 pack vine tomatoes, sliced 1cm
  • 1 sachet chopped walnuts
  • 2 tablespoons basil leaves
  • 1 pottle feta cheese
  • Remaining basil pesto

Spinach Salad

  • 1 courgette
  • ½ bag baby spinach leaves
  • ½-1 sachet balsamic dressing

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Unroll pastry onto prepared tray and remove plastic. Use a fork to prick pastry in several places. Use a knife to gently score a 1cm border around the edge of the pastry.
  2. Spread basil pesto inside the border and sprinkle over parmesan cheese and capsicum. Top with tomatoes and walnuts. Bake tart for about 16 minutes until pastry is puffed and golden.
  3. While tart cooks, peel courgette into long thin ribbons and add to a medium bowl with spinach. Add dressing just before you serve and toss to combine. Season to taste.
  4. Roughly chop basil. When tart is cooked, crumble over feta cheese and drizzle with remaining basil pesto. Season and sprinkle with basil leaves.
  5. To serve, cut tomato and basil pesto tart into pieces and divide between plates. Serve spinach salad on the side.

Nutritional Information

Energy 2815 kj
673 kcal
Protein 17.3g
Carbohydrate 38.3g
Fat 49.7g