A rich and rather decadent tart which is really more of a poshed-up pizza! I’ve let the cheese do the talking here, simply charring the tomatoes to let their flavour intensify, but you could reduce the cheese ratio and add a tomato sauce base if you prefer.

Serves 4
20 minutes preparation
20 minutes cooking

1 good quality pizza base for 4 – 6
10 small or 20 cherry tomatoes
150g blue cheese
1 ball mozzarella, drained, or 3 – 4 tablespoons ready to use mozzarella
3 tablespoons grated cheddar
20g shelled almonds
1 teaspoon fennel seeds
A handful of basil leaves
1 garlic clove
15 – 20g parmesan
Olive oil to taste
1 teaspoon lime juice
Salt and pepper

Heat the oven to 220C.

Spray a pan with oil and fry the tomatoes whole, on high heat, letting them char and blister on all sides. If they split slightly, that’s ok. When they look charred and juicy, turn off the heat and let them cool while you prepare the rest of the tart.

Blitz the almonds with the parmesan, garlic, fennel seeds, olive oil, lime and basil. If it is too thick, add a little oil and/or some water.

Dot the cheese all over the tart, alternating blue with mozzarella and cheddar. Then tuck the charred tomatoes into the base, scraping the lovely juice from the pan as you go. Season lightly with salt and pepper and bake for 12 – 15 minutes or so (keep an eye on it !) until the edges are golden and crisp and the cheese caramelised in places and bubbling.

Spread the pesto over the tart and serve immediately with some crisp greens.