Tomato tart with rocket-cashew pesto and bell pepper
very easy
60 mins
60 mins
Ingredients
- 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
- 60 g Cashew nuts
- 1 collar Rocket
- 100 g Mountain cheese
- 2 Garlic cloves
- 100 ml Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 jar(s) (115 g; 81 g, one part weight) Tuna fish natural
- 1 package (250 g) Teufelspfefferonen, filled with cream cheese preparation in oil
- 250 g cherry tomatoes
Directions
- 1
Take the puff pastry out of the fridge 5-10 minutes before processing. For the pesto, roast cashew nuts in a pan without fat. Take out and let it cool down. Wash the rocket, drain well and clean. Peel garlic, chop coarsely. Remove the rind from the cheese and grate it. Mix the rocket with 2 tbsp. cheese, cashew nuts, garlic and oil in the universal chopper to make a pesto. Season to taste with salt and pepper
- 2
Roll out the puff pastry. Cut off approx. 6 cm from the narrow side and press down on the long side to create almost a square. Place the puff pastry with the baking paper in a tart tin (bottom 19 cm top 24 cm Ø). Press the dough with your hands on the edge of the pastry until it is slightly wavy. Spread the pesto on the base. Drain the tuna, crumble and sprinkle on the pesto
- 3
Drain the peppers well. Wash the tomatoes and also drain them. Spread both in the mould and sprinkle with the remaining cheese. Bake on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven and let rest for about 5 minutes. Remove from the mould and serve
Nutrition Facts
390 kcal
15 g
33 g
10 g
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