Black Kumato Crumble with Arugula Pesto
This Recipe comes from a Friend of mine, Angelo Mcdonnell who is a great Chef, and I love this recipe in particular because its so refreshing but at the same time sweet.
Arugula Pesto– 50 gr pine nuts – 200 ml olive oil – 40 gr garlic – 250 ml tightly packed fresh basil – 250 ml tightly packed arugula – 80 gr grated parmesan cheese
Crush pine nuts in a blender and add olive oil and garlic. Add the basil, arugula and blend for 1 minute. Add the cheese and blend for an additional 1-minute.
Crumble Topping– 250 gr flour – 130 gr butter – 50 gr sugar – 5 gr salt
Merge all components and grate through a large hole grater.
Savory Dough– 350 gr flour – 120 gr butter – 5 gr salt – 5 gr fresh oregano, chopped – 30 ml milk
Mixed all components to a dough consistency. Cover and refrigerate for 1 hour.
Black Kumato Tomato Filling– 100 gr black kumato tomatoes, diced – 10 gr onion, chopped – 5 ml basil, choppd – 1 pc garlic clove, chopped – 30 ml olive oil salt and pepepr
Sauté the onions and garlic in olive oil for 1 minute. Add the diced black tomatoes and cook for 2 minutes. Add the basil, salt and pepper.
Roll out the savory dough to 3mm thickness and line a buttered square baking mold. Add the black tomato filling and finish with a layer of crumble. Baked at 180 Celsius for 10 minutes. Brush the plate with arugula pesto and serve crumble tart on top. Garnish with a few leaves of arugula tossed in vinaigrette.