• Summer tomato tart

    by  • 25/06/2015 • Country food • 0 Comments

    jane

    Easy to make and deliciously moreish, we love this Mediterranean-flavoured tart for its simplicity and the way it shows off this season’s tomatoes to beautiful effect. If available, use different coloured tomatoes for extra visual appeal. Serve with a crisp green side salad and optional crusty bread.

    Serves 6

    300g puff pastry dough
    400g ripe tomatoes
    2tbsp black olive tapenade
    Salt and freshly ground black pepper
    Handful fresh basil leaves, to garnish

    1. On a lightly floured surface, thinly roll out the puff pastry to form a circle about 27 cm in diameter. Chill the pastry circle in the fridge for 30 minutes.
    2. Preheat the oven to 200°C (400°F) Gas 6, then cut the tomatoes into 0.5cm thick slices.
    3. Place the chilled pastry circle on a lightly greased baking sheet. Spread the olive tapenade evenly over the pastry, leaving a 2cm rim around the edge. Arrange the tomato slices in spiralling rings over the tapenade, overlapping them slightly. Season with a little salt and pepper, bearing in mind the saltiness of the tapenade.
    4. Bake in the preheated oven for 40 minutes, then reduce the oven temperature to 150°C (300°F) Gas 2 and bake for a further 1 hour, until the pastry is crisp and golden-brown and the tomatoes are cooked through.
    5. Serve either warm from the oven or at room temperature, garnished with basil leaves.

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