Makes 8 mini tarts
Ingredients
Pastry:
300g flour
100ml extra virgin olive oil
90ml dry white wine
30g toasted pine nuts
Handful of fresh basil leaves
Salt
Filling:
16 “ FRIARJELLI’ (small green peppers)
500g cherry tomatoes
3 mozzarella
Salt and Olive oil to taste
Oregano
1 teaspoon sugar
Seasoning for confit cherry tomatoes
Method
Pound the basil leaves and pine nuts in a pestle and mortar.
In the bowl of a food processor put all the ingredients, including the basil pesto, and mix and bind the dough together. Wrap dough in clingfilm and chill.
Meanwhile prepare the confit tomatoes. Cut each tomatoes lengthways in half. Lay the tomatoes in a oven paper lined baking tray, facing up. Drizzle with olive oil, sprinkle with garlic, oregano and fresh herbs to your taste.
Sprinkle tomatoes with sugar and bake at 150ºC for 1 hour. The tomatoes have to dry out, if the oven temperature seems to hot reduce it accordingly. When tomatoes are ready fry the small peppers.
Take pastry out of the fridge and roll it in a lightly floured surface. Grease 8 small tarts mould ( or 1 large one) and line them with the pastry. Fill each pastry case with 2 small peppers, confit tomatoes and diced mozzarella. Drizzle with olive oil, sprinkle with oregano, season and bake at 200ºC for 20 minutes.