Tomato Tart With Pesto And Oregano

For God, who is rich in mercy, according to His unchangeable purpose of election does not take His Holy Spirit from His own completely, even when they fall grievously. Neither does He let them fall down so far that they forfeit the grace of adoption and the state of justification, or commit the sin which lead to death (the sin against the Holy Spirit), and plunge themselves, entirely forsaken by Him, into eternal ruin.

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	Sami	Food networ, Food3	1	Servings

INGREDIENTS

3		Tomatoes, plum or on the
		vine
2	T	Pesto
150	g	Puff pastry
1		Egg white
1		Hand rocket
6		Parmesan cheese shavings, up
		to 8
1	T	Balsamic vinegar
2	T	Olive oil
		Little lemon juice
		Truffle oil, optional
		Salt and pepper
1		Pinches dried oregano
60	g	Parmesan cheese, freshly
		grated
60	g	Basil leaves
30	g	Parsley
30	g	Pine kernels
15	g	Walnuts
15	g	Pistachio nuts, blanched and
		skinned
2		Cloves garlic, peeled and
		chopped
250		Olive oil
		Salt and pepper

INSTRUCTIONS

Roll out the puff pastry to 1/2cm thick and cut into a 15cm ring  disc.
Rest for 15 minutes in a cold place.  Cut out the stalk from the tomato
and slice thinly. Brush the puff  pastry disc with the egg white and
arrange the tomato slices  overlapping on top. Season generously with
salt and pepper and  oregano. Bake in the oven at 220C. After 10
minutes of the baking  time drizzle pesto on top. Bake for a further 5
minutes, remove from  the oven and brush lightly with the truffle oil.
Mix olive oil and balsamic vinegar. Season with salt and pepper. Add a
tablespoon of this vinaigrette dressing to the rocket with a little
lemon juice and pepper. Mix well.  Place the tart on a plate. Top with
the rocket and garnish with the  Parmesan cheese shavings. Drizzle a
little of the balsamic dressing  around the tart. This tart absorbs a
lot of seasoning.  Put the cheese, herbs, nuts and garlic in a food
processor. Add half  the oil and process until the ingredients are
finely chopped. With  the motor running, gradually add the remaining
oil through the feed  tube. Season to taste with salt and pepper and
process again briefly.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable
Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4895 Calories From Fat: 3095 Total Fat: 347.6g Cholesterol: 982.3mg Sodium: 5384.8mg Potassium: 5976.5mg Carbohydrates: 133.1g Fiber: 37.9g Sugar: 9.9g Protein: 317.4g