Vegetable Tart with Balsamic Reduction Recipe

Ingredients

• For the Pastry
• 150g KERRYGOLD® IRISH CREAMERY BUTTER 454g
• 200g plain flour
• 1 tsp salt
• 2-3 tbsp iced water
• For the Pesto
• 1 cup basil leaves, firmly packed
• 1/4 cup extra virgin olive oil
• 30g pine nuts, toasted
• 1/2 clove garlic
• 50g Parmesan, grated
• 1/2 lemon, juiced
• 1/2 tsp pepper
• For the Filling
• 250g cherry tomatoes
• 1/2 Spanish onion
• 1/2 courgette, shaved into long strips using a vegetable peeler
• 1 tsp olive oil, for drizzling
• For the Balsamic Reduction
• 1 cup good quality balsamic vinegar