It is summer in Australia and tomatoes and basil are growing in abundance. This is the perfect combination alongside toasted pine nuts all combined in a crusty tart case.
Short crust pastry (store bought or homemade – both work well)
1 punnet of cherry tomatoes, halved
1 cup of cream
1/2 cup of grated parmesan cheese
1 teaspoon of seeded mustard
1/4 cup of pine nuts
1/4 cup of shredded basil leaves
Heat oven to 180 degrees celcius. Line a tart tin with a short crust pastry. Blind bake (using baking weights or line with baking paper and fill with lentils or rice) for about 10 minutes. Remove from oven. In a mixing bowl combine cream, parmesan, mustard and egg and season with salt and pepper. Fill tart casing with cream mix. Top with tomato halves and pine nuts. Bake in oven for about 15-20 minutes until the tart is set and tomatoes are roasted. Remove from oven and allow to cool slightly. To serve garnish with fresh basil leaves. Enjoy!