Cuisinart EASY PREP PRO Instructions Manual page 36

CHERRY TOMATO TART WITH BLACK OLIVE AND BASIL PESTO
Savoury pastry
250g Plain Flour
125g Salted Butter (diced)
10g Caster Sugar
2g Salt
1 Egg Yolk
35ml of Water
Tomato mix
250g Tomato Passata
2 Eggs
80g Parmesan Cheese
Caramelised onions
2 Red Onions
50g Salted Butter
Garnish
100g Barrel Aged Feta
500g Mixed Cherry Tomatoes
80g Tapenade
Presentation
50g Barrel Aged Feta
20g Tapenade
20g Green Pesto
20g Red Pesto
½ Punnet of Basil Cress
Savoury pastry
• Set up the large work bowl with the large chopping/mixing blade.
• Add the fl our, diced butter, sugar and salt to the bowl, then process on 'HIGH' until all the ingredients
combine to form a fi ne powder without lumps (approx. 3min depending on the temperature of the
butter).
• Mix the water and egg yolk together in a jug.
• As the dry mix is processing on 'LOW' , slowly pour the liquid mixture through the feed tube. Keep
processing until all the ingredients come together (approx. 1min).
• Remove, wrap in cling fi lm and refrigerate for 1 hour.
• Lightly dust your work surface with a little fl our and roll out the pastry to 3 mm thick.
• Line a 4cm x 20cm tart tin with the pastry. Secure the pastry from falling by pressing it against the
top edge of the tin with your fi ngers.
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