Tomato and Parmesan tart recipe
 This tomato and Parmesan tart from Saturday Kitchen makes a delicious light lunch or dinner party starter. 875g/1lb 12oz crème fraiche175g/6oz Parmesan, grated200ml/7fl oz double cream200ml/7fl oz whole milk4 free-range eggs4 free-range egg yolks6 bronze gelatine leaves, soaked in cold water¼ tsp freshly grated nutmeg4 cooked pastry cases, about 9cm/3½in eachsalt and freshly ground black pepper 875g/1lb 12oz crème fraiche 175g/6oz Parmesan, grated 200ml/7fl oz double cream 200ml/7fl oz whole milk 4 free-range eggs 4 free-range egg yolks 6 bronze gelatine leaves, soaked in cold water ¼ tsp freshly grated nutmeg 4 cooked pastry cases, about 9cm/3½in each salt and freshly ground black pepper 500ml/18fl oz balsamic vinegar150g/5½oz caster sugar10 bronze gelatine leaves 500ml/18fl oz balsamic vinegar 150g/5½oz caster sugar 10 bronze gelatine leaves 2 bunches fresh basil, leaves picked75g/2½oz toasted pine nuts90g/3¼oz grated Parmesan 2 garlic cloves, crushed250ml/9fl oz olive oilpinch salt 2 bunches fresh basil, leaves picked 75g/2½oz toasted pine nuts 90g/3¼oz grated Parmesan 2 garlic cloves, crushed 250ml/9fl oz olive oil pinch salt 400g/14oz heritage tomatoes, choppedfew basil leaves 400g/14oz heritage tomatoes, chopped few basil leaves Method To make the filling, mix together all the ingredients (except the gelatine, nutmeg and salt and pepper) in a bowl using a hand blender.Pour into a saucepan over a medium heat and slowly bring to the boil while constantly whisking for 2–3 minutes. Transfer to a thermomix or blender and blitz with the gelatine until smooth and emulsified. Season with salt, pepper and nutmeg. Pass through a fine sieve, then pour into a piping bag and place in the fridge until set.To make the balsamic jelly, dissolve the sugar in the balsamic vinegar in a saucepan and warm gently over a low heat. Add the gelatine and stir until dissolved. Pass through a fine sieve, pour into a piping bag and leave to set in the fridge. Put all the pesto ingredients into a blender or small food processor and blitz together.To assemble, pipe the filling into the tart cases and top with a layer of pesto, then scatter over the tomatoes and basil leaves. Finish with a few dots of balsamic jelly. To make the filling, mix together all the ingredients (except the gelatine, nutmeg and salt and pepper) in a bowl using a hand blender. To make the filling, mix together all the ingredients (except the gelatine, nutmeg and salt and pepper) in a bowl using a hand blender. Pour into a saucepan over a medium heat and slowly bring to the boil while constantly whisking for 2–3 minutes. Pour into a saucepan over a medium heat and slowly bring to the boil while constantly whisking for 2–3 minutes. Transfer to a thermomix or blender and blitz with the gelatine until smooth and emulsified. Season with salt, pepper and nutmeg. Pass through a fine sieve, then pour into a piping bag and place in the fridge until set. Transfer to a thermomix or blender and blitz with the gelatine until smooth and emulsified. Season with salt, pepper and nutmeg. Pass through a fine sieve, then pour into a piping bag and place in the fridge until set. To make the balsamic jelly, dissolve the sugar in the balsamic vinegar in a saucepan and warm gently over a low heat. Add the gelatine and stir until dissolved. Pass through a fine sieve, pour into a piping bag and leave to set in the fridge. To make the balsamic jelly, dissolve the sugar in the balsamic vinegar in a saucepan and warm gently over a low heat. Add the gelatine and stir until dissolved. Pass through a fine sieve, pour into a piping bag and leave to set in the fridge. Put all the pesto ingredients into a blender or small food processor and blitz together. Put all the pesto ingredients into a blender or small food processor and blitz together. To assemble, pipe the filling into the tart cases and top with a layer of pesto, then scatter over the tomatoes and basil leaves. Finish with a few dots of balsamic jelly. To assemble, pipe the filling into the tart cases and top with a layer of pesto, then scatter over the tomatoes and basil leaves. Finish with a few dots of balsamic jelly.