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Here is a delightfully light supper dish. Eat with a salad and a fine big red wine. This serves 4.


  • 1 Jar of Pesto.
  • 2 cups of tomato sauce*.
  • 1 handful fresh basil.
  • 3 large “ugly” tomatoes.
  • Sea salt, black pepper to taste.
  • A dusting of artificial sweetener (I use Splenda).
  • Dribble of Balsamic Vinegar to taste.
  • I sheet frozen puff pastry (I use Pepperidge Farm)
  • 1 tub crème fraiche.
  • 10.* for the Tomato Sauce: 1 yellow onion, 1 clove garlic finely diced.
  • 1 carrot, 1 stick celery, and 1 small yellow pepper finely diced.
  • 14oz can of diced tomatoes.
  • Zest of an orange.
  • 1 cup red wine.
  • ½ cup pitted and chopped olives.
  • Pinch of chilli flakes.
  • 1 teaspoon brown sugar.
  • 1 teaspoon dried basil.
  • 1 teaspoon tomato paste.
  • Salt and black pepper to taste.


  1. Prepare the tomato Sauce. Saute the onion, garlic, carrot, celery and pepper in little olive oil, add all the other ingredients to an open pan and reduce till very thick and sticky – almost “Dry”. This will take 20 minutes. Set aside to cool.
  2. Slice the tomatoes, dress with salt, pepper, a dusting of Splenda, and a sprinkle of chopped basil. Leave to stand.
  3. Roll out the puff pastry to a 9” round, set onto a parchment lined baking tray.
  4. Spread a ½” layer of pesto sauce across the centre of the puff pastry leaving an inch border.
  5. Spread a second layer of the cooled tomato sauce on top of the pesto.
  6. Sprinkle the tomato sauce surface with chopped fresh basil.
  7. Arrange the tomato slices overlapping on top in a third layer, sprinkle lightly with balsamic vinegar, olive oil and more chopped fresh basil.
  8. Roll up the outer 1” border to hold in the layers – it will puff up very quickly once in the oven.
  9. Cook in a 420 degree oven for 40-50 minutes or until the puff pastry is a deep chestnut brown.
  10. Serve hot with a pinch more of fresh basil, a spoonful of crème fraiche and the salad.
  11. As with all these recipes, this is an immediate winner. It looks lovely, smells fabulous and you can have the tart ready for the hot oven the moment your guests arrive. 50 minutes of wine and talk later and the meal is ready without you so much as breaking stride. What’s not to like?”