Ingredients
Method
In a food processor, pulse flour and butter until mixture resembles fine breadcrumbs. Add eggs and process to a dough. Form into a disc on a floured surface. Wrap in cling film and chill for 30 minutes.
Reserve 2 tablespoons basil leaves. Place the remaining leaves into a food processor with parmesan, pine nuts and garlic. Pulse until finely chopped. With the motor running, slowly add oil until mix is smooth.
Preheat oven to hot, 200°C. Line an oven tray.
Roll pastry out until 3mm thick, then transfer to tray. Reserve 1 tablespoon pesto. Spread remaining pesto over pastry, leaving a 5cm edge. Pile tomatoes on top.
Fold pastry around tomatoes, then spray with oil. Bake for 30-35 minutes until golden.
Drizzle tart with reserved pesto and sprinkle with basil leaves to serve.
