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Sig's Olive, Pesto and Tomato Tartlet
Sig's Olive, Pesto and Tomato Tartlet

Before you jump to Sig's Olive, Pesto and Tomato Tartlet recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

In general, people have been trained to think that “comfort” foods are bad for the body and should be avoided. If your comfort food is candy or junk food this is true. Otherwise, comfort foods could be extremely nutritious and good for you. Several foods really do improve your mood when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try several of these.

Eggs, believe it or not, can be actually wonderful at dealing with depression. Just see to it that you don’t toss out the egg yolk. The yolk is the most crucial part of the egg iwhen it comes to helping raise your mood. Eggs, the yolks particularly, are rich in B vitamins. The B vitamin family can be great for boosting your mood. This is because these vitamins increase the function of your brain’s neural transmitters (the parts of the brain that dictate how you feel). Eat an egg and jolly up!

So you see, you don’t need junk food or foods that are bad for you to feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to sig's olive, pesto and tomato tartlet recipe. You can have sig's olive, pesto and tomato tartlet using 5 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Sig's Olive, Pesto and Tomato Tartlet:
  1. Provide 1 jar of best olives, garlic and chillies in oil, 250 to 275 grams
  2. Provide 1 1/2 tsp good green pesto to taste, homemade or bought for ease
  3. Get 275 grams homemade or readymade puff pastry (flakey pastry)
  4. You need 375 grams ripe garden tomatoes, not cherry
  5. Get 1 small bunch spring onions, chopped
Steps to make Sig's Olive, Pesto and Tomato Tartlet:
  1. Flour your worktop evenly and lightly. Roll out the pastry not to thin, into one circle that measures about 24 cm in diameter or four smaller ones that measure about 6 cm each. Put onto prepared baking tin and chill in the fridge for about 30 to 45 minutes
  2. Drain the olives very well into a cup, use oil for other purpose if you like
  3. Add the pesto to the olives , puree until you get a very fine paste.
  4. Preheat your oven to about 200 °C (400 °F) or gas mark 6
  5. Rinse the tomatoes, dry and slice evenly into thin slices of no more than about half a centimeter thickness
  6. Remove the pastry in the tin from fridge and spread not to thick with the olive and pesto mix.
  7. Slice the spring onions thinly and sprinkle over the olive and pesto mix.
  8. Arrange the tomato slices on top of the pesto and spring onions , overlapping each one of them a little
  9. When your oven is ready bake the cake for about 35 minutes., depending on size of cakes. After about 35 minutes reduce the temperature to about 150°C (300°C) or gas 2 . Bake for another 45 minutes but check in between this time however depends on how thick you rolled the pastry,and/ or until the cake is golden brown and the tomatoes are cooked .
  10. When slightly cooled sprinkle with torn basil. I enjoyed this at room temperature
  11. Add cheese if you want to or any other ingredient that you like , I just wanted the taste of tomato and olives, and not another pizza type recipe.

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