Tomato Tart
A fresh, simple dish to make the most of the tomato season.
Ingredients
- 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
Instructions
- 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.
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