Tasty organic tomatoes add real flavour to this gorgeous Tomato Tart – perfect for a snack, a light meal, or sliced up as finger food at your next party.
There’s a growing move amongst consumers towards organic food as more people recognise the value of eating chemical and additive-free food – and this organic tomato tart is a simple way to begin adding it to your own repertoire.
There are loads of reasons to consider adding more organic food products to our diets, not the least of which include the fact that organic farming reduces environmental pollution, research is now showing that organic food products are 25% more nutritious and can contain up to 30% more antioxidants than non-organically produced food and often it simply tastes better.
My Tomato Tart is vegetarian and, like all of my recipes here, is yet another speedy simple dish to make. It’s also one that can be easily adapted to suit whatever you might have in the fridge. I think it would be particularly good with some of my Turkish Red Pepper Paste added to the tomato mixture.
We are still in the midst of tomato season here in South Australia, so the timing is perfect for any tomato dishes. This is delicious for a lunch or a first course, a light snack, or cut into smaller pieces and served as finger food at a summer gathering – where a vegetarian alternative is always appreciated. It’s a great dish to showcase our local Carême pastry, cheese, oils etc – so give it a try!
- 1 square of ready made puff pastry
- 100 g semi dried tomatoes
- 35 g pine nuts toasted
- 25 g Parmesan cheese grated
- Olive oil as required
- 5 ripe tomatoes sliced
- Small handful of basil leaves
- Salt and pepper
- 60 g goat curd
- Pre-heat the oven to 200°C.Line a baking tray with baking paper.
- Take a piece of ready-made puff pastry and score a border around the edge, approximately 2cm inside the edge. Use a fork to prick holes inside the scored border. Set aside but keep cool.
- Use a food processor to make a tomato pesto. Add the semi-dried tomatoes, toasted pine nuts and grated Parmesan cheese, then blend until a paste forms. Add olive oil as necessary to bring the mixture together (this will depend on how much oil was on the tomatoes to begin with).
- Spread the paste over the pastry, leaving the borde runcovered.
- Lay the sliced fresh tomatoes over the tomato pesto. Tuck small basil leaves in under a few of the tomato slices. Season well.
- Bake in the oven for 20–25 minutes. Serve warm or at room temperature, with dollops of goat curd.