Heirloom tomato and basil tart

1) Place an oven rack in the centre of the oven. Preheat the oven to 220°C. Roll the shortcrust pastry and cut a circle about 23-cm in diameter. Place the pastry on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.

For the pesto: 2) In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency.

3) Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.

4) Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

*Cook's Note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 180°C oven until lightly browned.