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Confit cherry tomato and pesto tart
Fruit and vegetables
20
cherry tomatoes
, halved through the equator
4 sprigs
thyme
, leaves only
2–4
garlic
cloves, peeled but left whole
1
courgette
, thinly sliced
2 tbsp fresh
mint
leaves
Tins, packets and jars
250g/9 oz
plain flour
Cooking ingredients
1 tbsp
olive oil
10g/⅓ oz
caster sugar
pinch salt
70g/2½ oz
sunflower seeds
100ml/3½ fl oz
balsamic vinegar
50g/1¾ oz
tomato purée
120ml/4 fl oz
olive oil
Dairy, eggs and chilled
150g/5½ oz salted
butter
1 free-range
egg
15g/½ oz full-fat
milk
50g/1¾ oz
parmesan
, grated
Other
salt and freshly ground black pepper
pinch caster sugar
125g/4½ oz
sun-dried tomatoes
1 courgette, chopped
4 tbsp olive oil
2 tbsp basil leaves
Back to recipe
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