Recipe for Tomato Tart with Pesto and Oregano 
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Yield:
1 servings
Ingredients:
Amount Ingredient
3 x Tomatoes, plum or on the vine
2 tbl Pesto
150 gm Puff pastry
1 x Egg white
1 sm Hand rocket
6 x Parmesan cheese shavings, up to 8
1 tbl Balsamic vinegar
2 tbl Olive oil
Little lemon juice
Truffle oil, (optional)
Salt and pepper
1 pch dried oregano
----------------- PESTO SAUCE ----------------
60 gm Parmesan cheese, freshly grated
60 gm Basil leaves
30 gm Parsley
30 gm Pine kernels
15 gm Walnuts
15 gm Pistachio nuts, blanched and skinned
2 x Cloves garlic, peeled and chopped
250 ml Olive oil
Instructions:
Instructions: Roll out the puff pastry to 1/2cm thick and cut into a 15cm ring disc. Rest for 15 minutes in a cold place.

Cut out the stalk from the tomato and slice thinly. Brush the puff pastry disc with the egg white and arrange the tomato slices overlapping on top.

Season generously with salt and pepper and oregano. Bake in the oven at 220C. After 10 minutes of the baking time drizzle pesto on top. Bake for a further 5 minutes, remove from the oven and brush lightly with the truffle oil.

Mix olive oil and balsamic vinegar. Season with salt and pepper. Add a tablespoon of this vinaigrette dressing to the rocket with a little lemon juice and pepper. Mix well.

Place the tart on a plate. Top with the rocket and garnish with the Parmesan cheese shavings. Drizzle a little of the balsamic dressing around the tart. This tart absorbs a lot of seasoning.

Put the cheese, herbs, nuts and garlic in a food processor. Add half the oil and process until the ingredients are finely chopped. With the motor running, gradually add the remaining oil through the feed tube. Season to taste with salt and pepper and process again briefly.

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