5+ A Day

Tomato, Onion and Pesto Tart

Tomato, Onion and Pesto Tart

Tomato, Onion and Pesto Tart

Serves: 4-6

Preparation: 10 minutes

Cooking: 40 minutes



2 handfuls of different sized tomatoes, sliced
2 onions, sliced
2 handfuls salad greens
Fresh basil leaves
2 tablespoons pesto
2 tablespoons balsamic vinegar
1 tablespoon olive oil
½ cup shredded Parmesan
2 sheets puff pastry, room temperature
100g low-fat ricotta cheese
Salt and pepper to taste



Preheat oven to 180°C

Place two sheets next to each other and overlap slightly to join, fold in 1.5cm of the edges. Prick the centre of the pastry. Place onto a baking tray and cook for 15 minutes. Remove from oven and using the back of a spoon to flatten the pastry (removing air pockets). Bake for a further 5 minutes and leave to cool

In a frying pan cook the onions with a little olive oil a low heat for 10 minutes or until the onions have softened, then stir through balsamic and remove from heat

Spread the pesto over the pastry, cover with the onions then sliced tomatoes, sprinkle the Parmesan and a little cracked pepper

Place back into the oven for 20 minutes until golden and tomatoes have softened, place on a serving tray and top with fresh basil and ricotta

Serve warm with salad greens