Summer vegetable tart – Food & Home Magazine

Ingredients

• <h3>Basic dough</h3>
• 280g plain flour
• a pinch of salt
• 115g vegetable shortening
• 115g cold unsalted butter
• 1 large egg
• 10ml (2 tsp) white vinegar
• 10ml (2 tsp) ice-cold water
• 1 egg, lightly beaten
• <h3>Vegetable filling</h3>
• 1,2kg cherry tomatoes on the vine
• 15ml (1 tbsp) balsamic vinegar
• 1 medium red onion, sliced
• 15ml (1 tbsp) olive or avocado oil
• 2 garlic cloves, crushed
• 1 small baby marrow, sliced
• 30ml (2 tbsp) ready-made pesto
• 125g bocconcini, sliced
• fresh basil leaves, to serve
• freshly ground black pepper, to serve