Tomato tart

The base is puff pastry rolled into a rectangle.  I use ready-made puff pastry because it’s too labour intensive to make my own.  I score an inner rectangle about three-quarters of an inch in, and spread green pesto inside it.  Then come the chopped tomatoes, the torn basil leaves and the crystals of sea salt.  Finally I brush the edges outside the inner rectangle with beaten egg and bake it in a 170 fan oven for about 15 minutes.  The result is a very tangy tomato tart.

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