Piccolo Tomato Tart with Sun-dried Tomato Pesto Recipe - Great British Chefs

Ingredients

• 15 Piccolo cherry tomatoes
• 250g of puff pastry
• 1 egg, beaten
• 1 tsp onion seeds
• 1 handful of samphire
• 1 nori sheet, sliced into 0.5cm wide strips
• 1 tbsp of basil leaves
• 1 handful of edible flowers
• 125g of sun-dried tomatoes
• 2 garlic cloves
• 70g of pine nuts
• 100ml of balsamic vinegar
• 120ml of extra virgin olive oil
• 50g of grated Parmesan
• 50g of tomato paste
• salt to taste
• freshly ground white pepper to taste