James Martin showcase his Sun-dried tomato with emmental cheese and and pesto puff pastry tarts dish on Saturday Kitchen.
James says: “These summery tarts are perfect for a light lunch. Make ahead and pack for a picnic on a sunny day.”
The ingredients for the rough puff pastry: 250g plain flour, plus extra for dusting, 250g very cold butter, cut into small cubes, ½ tsp salt and 125ml ice cold water.
For the pesto: 60g fresh basil leaves, 50g pine nuts, toasted, 50g Parmesan, grated, 2 cloves garlic, peeled and 125-175ml extra virgin olive oil.
For the sun-dried tomato tart: 275g puff pastry (from above), 2 tbsp wholegrain mustard, 200g emmental cheese, grated, 100g fresh tomatoes, sliced, 75g sun-dried tomatoes, diced, 2 tbsp olive oil, 1 egg yolk, beaten and handful rocket leaves, to serve.