Easiest Way to Make Gordon Ramsay Sig's Olive, Pesto and Tomato Tartlet

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sig's olive, pesto and tomato tartlet. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Here is how you cook it. Squash down the middle, spread on the pesto and arrange the mascarpone and tomatoes on top. Place the tops and bottoms of the tomatoes in the centre of the tarts, then start to lay the slices on top of the pesto so they overlap and create a swirl effect - it should look a bit like a Catherine wheel. In a bowl, combine the tomatoes, vinegar and half the olive oil.

Sig's Olive, Pesto and Tomato Tartlet is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Sig's Olive, Pesto and Tomato Tartlet is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook sig's olive, pesto and tomato tartlet using 5 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Sig's Olive, Pesto and Tomato Tartlet:

1. Make ready 1 jar of best olives, garlic and chillies in oil, 250 to 275 grams
2. Take 1 1/2 tsp good green pesto to taste, homemade or bought for ease
3. Prepare 275 grams homemade or readymade puff pastry (flakey pastry)
4. Take 375 grams ripe garden tomatoes, not cherry
5. Get 1 small bunch spring onions, chopped

For the pesto, put the basil, pine nuts, garlic and oil into a mini food processor or pestle and mortar and blend/grind until smooth. Transfer to a small bowl, then stir in the parmesan and a little salt. Combine cherry tomatoes, olive oil, balsamic vinegar, salt and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking tray.

Steps to make Sig's Olive, Pesto and Tomato Tartlet:

1. Flour your worktop evenly and lightly. Roll out the pastry not to thin, into one circle that measures about 24 cm in diameter or four smaller ones that measure about 6 cm each. Put onto prepared baking tin and chill in the fridge for about 30 to 45 minutes
2. Drain the olives very well into a cup, use oil for other purpose if you like
3. Add the pesto to the olives , puree until you get a very fine paste.
4. Preheat your oven to about 200 °C (400 °F) or gas mark 6
5. Rinse the tomatoes, dry and slice evenly into thin slices of no more than about half a centimeter thickness
6. Remove the pastry in the tin from fridge and spread not to thick with the olive and pesto mix.
7. Slice the spring onions thinly and sprinkle over the olive and pesto mix.
8. Arrange the tomato slices on top of the pesto and spring onions , overlapping each one of them a little
9. When your oven is ready bake the cake for about 35 minutes., depending on size of cakes. After about 35 minutes reduce the temperature to about 150°C (300°C) or gas 2 . Bake for another 45 minutes but check in between this time however depends on how thick you rolled the pastry,and/ or until the cake is golden brown and the tomatoes are cooked .
10. When slightly cooled sprinkle with torn basil. I enjoyed this at room temperature
11. Add cheese if you want to or any other ingredient that you like , I just wanted the taste of tomato and olives, and not another pizza type recipe.

Combine cherry tomatoes, olive oil, balsamic vinegar, salt and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking tray. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature. Study Study Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella.

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