Roasted tomato and pesto tarts from The Big Red Book of Tomatoes (page 178) by Lindsey Bareham

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on September 19, 2022

    The EYB ingredient list for this recipe is completely wrong, omitting as it does most of the pesto ingredients (of course you can use jarred pesto). I made it using home-made hazelnut pesto, and was not entirely satisfied with the results. But I think it's because I used chunky beefsteak tomatoes and you really need to use smaller ones. They took ages to roast and I ended up cutting them into chunks because they were just too unwieldy. I'd made a rectangular tart cut into squares with the intention of making it finger food, and it really wasn't. If making again I'd either slice the tomatoes, or use cherry tomatoes.

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