Piccolo Tomato, Pesto and Salmon Tart Recipe - Great British Chefs

Ingredients

• 20 Piccolo tomatoes, halved across the centre
• 5g of icing sugar
• 2 garlic cloves, finely sliced
• 4 sprigs of thyme
• 1 tbsp of olive oil
• sea salt
• freshly ground black pepper
• 50g of basil
• 30g of pine nuts
• 30g of Parmesan, finely grated
• 1 garlic clove
• 85ml of olive oil
• 125g of sun-dried tomatoes
• 3 garlic cloves, finely sliced
• 70g of pine nuts
• 100ml of balsamic vinegar
• 120ml of olive oil
• 50g of Parmesan, finely grated
• 50g of tomato purée
• 4 slices of smoked salmon
• 4 pre-baked tart cases, small
• mint leaves
• gold leaf, (optional)