Broad Bean Pesto & Cherry Tomato Tart

Broad Bean Pesto & Cherry Tomato Tart
Broad Bean Pesto & Cherry Tomato Tart
Serves 2
Making full use of the abundance of seasonal ingredients available at this time of year, this tart is so easy and a great way to get kids to try broad beans. They'll love the whole process of double podding them (which you must do if making pesto) and bashing the ingredients to a pulp. Double the amount of pesto you make and use later on pasta or in a salad dressing, amazing!
For the pesto
  1. 75g broad beans
  2. 2 tablespoons olive oil
  3. Half a clove of garlic (finely chopped)
  4. 2 tablespoons pine nuts (lightly toasted)
  5. 3 tablespoons chopped basil
  6. 2 tablespoons grated parmesan
For the tart
  1. 1/2 sheet ready-rolled puff pastry
  2. 15 - 20 cherry tomatoes (halved)
  3. 1/2 tablespoon olive oil
  4. Grated parmesan
  1. Bring a pan of water to the boil and blanch the broad beans for three minutes, then drain and put them straight into a bowl of cold water
  2. Once they are cool enough pop the beans out of their outer pods into a bowl, then add the other pesto ingredients and bash the whole lot to a paste with the end of a rolling pin
  3. Preheat the oven to 170°C
  4. Lay the puff pastry on a greased baking tray and score a 1cm border around the edge (this should help to stop it shrinking in the oven)
  5. On a separate tray toss the cherry tomatoes in the olive oil and season well
  6. Place the pastry and the tomatoes in the oven for 15 minutes
  7. Spread the pesto over the pastry, keeping inside the 1cm border
  8. Arrange the tomatoes on top of the pesto, sprinkle with grated parmesan and bake for a further 10 - 15 minutes until the cheese is golden
Cook It With Kids

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