The perfect accompaniment to summer picnics.
Ingredients:
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Filo pastry
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Small jar of basil pesto
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4 large tomatoes, cut into slices
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Feta
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Fresh basil leaves
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Handful of pine nuts
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Olive oil
Instructions:
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Flatten out a sheet of shop-bought filo pastry. Use a knife to indent a 1cm wide border around each side.
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Spread basil pesto across the inner rectangle, keeping the border free.
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Arrange the sliced tomatoes over the pesto so that they overlap slightly.
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Brush the border of pastry with olive oil. Sprinkle the tomatoes with a touch of salt.
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Cook in the oven for about 15-20 minutes, or until golden. If you are using an Electrickit Advanced Aga, cook in the top oven at 200c.
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Take out of the oven and crumble a generous amount of feta on top, followed by a sprinkling of pine nuts.
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Cook for 5 more minutes, then arrange a small bunch of fresh basil leaves on top of the finished tart.
