FRESH TOMATO TART

SERVES 6 PREP 30 MINS + CHILLING COOK 35 MINS PER SERVE 2225kj 2 cups plain flour 125g butter, chopped 2 eggs 1 bunch basil, leaves picked

1/ cup grated parmesan 3 2 tbsp pine nuts 2 garlic cloves, chopped

1/ cup extra-virgin olive oil 3 500g cherry tomatoes

1 In a food processor, pulse flour and butter until mixture resembles fine breadcrumbs. Add eggs and process to a dough. Form into a disc on a floured surface. Wrap in plastic wrap. Chill 30 mins.

2 Reserve 2 tbsps basil leaves. Place remaining into a food processor with parmesan, pine nuts and garlic. Pulse until finely chopped. With motor running, slowly add oil until mixture is smooth.

3 Preheat oven to hot, 200°C. Line an oven tray.

4 Roll pastry out until 3mm thick. Transfer to tray. Reserve 1 tbsp pesto. Spread remaining over pastry leaving a 5cm edge.

5 Pile tomatoes on top. Fold pastry around tomatoes. Spray with oil.

6 Bake 30-35 mins until golden. Drizzle with reserved pesto and sprinkle with basil leaves.