- Tomato Tart.jpg (60.06 KiB) Viewed 394 times
Takes: 40 minutes (plus cooling time)
Serves: 4
No nutritional information available.
Ingredients
- 1 ready-rolled puff pastry sheet, defrosted if frozen
- 6 plum tomatoes
- A handful of mixed cherry tomatoes, halved
- 1 garlic clove, crushed
- Salt and freshly ground black pepper
- Fresh basil leaves, to garnish
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Unroll the pastry onto a lined baking tray and score a 2cm border around the edge using a sharp knife and being careful not to cut all the way through the pastry. Prick the pastry inside the border all over with a fork. Bake for 15 minutes.
3. Meanwhile, combine the tomatoes, garlic and some salt and pepper in a bowl.
4. Arrange the tomatoes over the pastry inside the border in a single layer. Bake the tart for a further 15 minutes or until the tomatoes are starting to catch and soften.
5. Garnish with the basil leaves, and serve warm or cold.
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