Sun-dried Tomatoes, Vegetable Spice, Classic Balsamic Vinaigrette
You will need
1½ cups (180 g) cake flour
6 T (90 ml) olive oil
3 T (45 ml) cold water
3 T (45 ml) Ina Paarman’s Olive Pesto
400 g ripe baby tomatoes, cut in half lengthways
1 x 240 g pack Ina Paarman’s Sun-dried Tomatoes, drained and halved
2 t (10 ml) sugar
2 t (10 ml) Ina Paarman’s Vegetable Spice
2 T (30 ml) Ina Paarman’s Classic Balsamic Vinaigrette
2 T (30 ml) Ina Paarman’s Olive Pesto
½ cup (125 ml) parmesan or pecorino cheese, grated
½ cup (125 ml) calamata olives, pipped
fresh basil for garnishing
Method
Cholesterol free olive pastry
Sift flour. Whisk together oil, water and Olive Pesto, and add to sifted flour. Stir with a knife until all dry ingredients are moistened, but still crumbly. Press mixture together, cover and set aside for 30 minutes. This resting time is vital to make the pastry pliable. Roll out once, ± 1cm thick and fold into 1/3’s. Re-roll out thinly next time to fit the pan.
Adjust the oven rack to middle position.Preheat oven to 200°C.
Line a rectangular loose bottom flan tin, 20cm x 28cm with the pastry.
Line pastry with baking paper and weigh it down with pastry weights or dried beans. Bake for 10 minutes then remove paper and beans. Put back in the oven for 3 minutes.
Tomato filling
In a mixing bowl, toss halved baby tomatoes, sundried tomatoes, sugar, Vegetable Spice and Balsamic Vinaigrette, together and spread out in an oven roasting pan.
Bake open at 200°C for 15 minutes until flavours are concentrated.
Spread Olive Pesto thinly over pastry base. Sprinkle grated cheese over.
Spoon tomato mixture into pastry shell. Dot with olives.
Finish off in the oven for a final 10 minutes. Garnish with basil.
