Baby Bocconcini and Roast Tomato Tart with Pesto

This is a great recipe for an entree- light and fresh for summer. 

Ingredients 

• 110g plain flour
• Pinch of icing sugar
• 60g cold butter
• 1 egg yolk
• 250g cherry tomatoes
• 1 tub of baby bocconcini, drained
• 1 1/2 tbs extra virgin olive oil
• 1/2 cup fresh basil pesto
• Fresh basil leaves, to garnish

Method

1. Sift flour, icing sugar and a pinch of salt into a food processor, add butter and process until mixture resembles fine breadcrumbs. Add the egg and 1-2 tablespoons of cold water. Process until mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 190°C.
3. Bring pastry to room temperature, roll out on a lightly floured surface and use to line four 1 x 4cm tart pans with removable bases. Refrigerate for 10 minutes (in really warm weather, I usually freeze the pastry to hasten the chilling process).
4. Line the pastry lined pan with aluminium foil and fill with pastry weights or rice. Bake for 10 minutes.
5. Meanwhile, toss the tomatoes in the oil and season with salt and freshly ground black pepper. Place on a baking tray.
6. Remove tarts from oven and remove foil and weights. Return to oven with the tomatoes for 5 minutes or until pastry is golden and the tomatoes have softened slightly. Spread a little pesto over base of each tart and fill with bocconcini and tomatoes. Place in oven for 5 minutes to warm through. Serve with remaining pesto and basil leaves.