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Sig's Olive, Pesto and Tomato Tartlet
Sig's Olive, Pesto and Tomato Tartlet

Before you jump to Sig's Olive, Pesto and Tomato Tartlet recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers and hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active contribution. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going much more green.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

The kitchen by itself provides you with many small means by which energy and money can be saved. It is pretty straightforward to live green, all things considered. A lot of it truly is simply utilizing common sense.

We hope you got benefit from reading it, now let’s go back to sig's olive, pesto and tomato tartlet recipe. To cook sig's olive, pesto and tomato tartlet you need 5 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Sig's Olive, Pesto and Tomato Tartlet:
  1. You need 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. You need 275 grams homemade or readymade puff pastry (flakey pastry)
  4. You need 375 grams ripe garden tomatoes, not cherry
  5. You need 1 small bunch spring onions, chopped
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.

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. Using a fork, generously prick (dock) the pastry circles to the edges. Spread the pesto evenly over the pastry (avoiding the rim), using a pastry brush or the back of a spoon. Arrange the tomato slices in a single layer over the entire square, within the rim.

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