Tomato Pie

Another showstopper for your next aperitivo!

Planning a last minute drink at your house but want to eat more than the old chips and dips? Try our easy tomato pie recipe to keep your guests' tummies full – on its own or with a fresh salad – you'll be sure to hear some "Encore"!

Ingredients (serves 4 as an appetizer)

• 500g cherry tomatoes

• 4-6 tbsp pesto (our homemade recipe here!)

• 1 rectangle sheet of puff pastry

• 1 egg yolk

• a few sprigs of basil, sliced

• salt, pepper and olive oil to taste

Method

• Preheat the oven to 190C

• Wash and slice the tomatoes, cutting them against the core

• Place the puff pastry on a baking sheet lined with parchment paper

• With a knife, trace a 1.5-2cm margin around the puff pastry mark the borders of the pie

• Poke the insides of the margins with a fork, add the pesto and spread (making sure not to go over the mark)

• Place the tomatoes over the pesto spread, insides facing up, and season with salt and pepper to taste (we recommend adding as little salt as possible as the pesto is already salty!)

• Now brush the egg yolk on the margins of the puff pastry and place the baking sheet in the oven for 20min

• Once baked, pour a little olive oil, add the basil, cut and enjoy!