Tart of confit Piccolo tomatoes with pesto and smoked salmon Recipe

Preheat an oven to 50°C. 

Place 25 halved cherry tomatoes cut-side up on an oven tray. On top of each tomato place a sliver of sliced garlic, a thyme leaf, a little salt and pepper and a drizzle of olive oil. Dust with icing sugar, then place in the oven and cook for 2 1/2-3 hours until crinkled around the edges. You want to keep the temperature as low as possible, to prevent the garlic from burning

While the tomatoes conft, prepare the pestos. Begin by making the basil one – add 25g basil, 15g pine nuts, 15g finely grated Parmesan, and1/2 clove of garlic to a food processor and blitz until well combined. Drizzle in 40ml olive oil, then season to taste and set aside

Clean out the bowl of the food processor, then repeat the same process for the sun-dried tomato pesto. With 40g sun-dried tomatoes, 1 garlic clove, 15g pine nuts, 20ml balsamic vinegar, 15gr grated Parmesan, 15g tomato purée and 30 ml olive oil. Both pestos will be slightly stiffer than a traditional pesto consistency, which is fine

To build the tarts, spread the base of 4 small pre-baked tart cases with the sun-dried tomato pesto. Arrange the confit tomato halves in a concentric circle, then roll a slice of smoked salmon into a rose shape and place it each centre.

Dot the basil pesto around the top, then garnish with mint leaves.

(Here Richard Bainbridge's original recipe)

from simple food, looking good
Tart of confit Piccolo tomatoes with pesto and smoked salmon Recipe