Triple Tomato Tart

 

Sorry, missed out on May!

I had some soft tomatoes to use up and a pack of puff pastry lurking in the freezer. I remembered this recipe my friend gave me. It uses a few store cupboard ingredients and a few extras. It’s really good with salad and is very easy to make.

250g puff pastry

3 tbspn tomato paste, 150g cherry tomatoes halved, 250g ripe sliced vine tomatoes, 2 sprigs fresh rosemary, 2 tbspn olive oil, 1 tbspn balsamic vinegar, 1 egg yolk, S&P and a few thyme sprigs. 

Preheat oven 190C/gas5 

Baking sheet

Roll pastry out to a rectangle 35x25 cm and lift onto the baking sheet. Spread the tomato paste over the pastry leaving a 3cm border round the edge. Put the vine tomato slices carefully over the paste, then sprinkle the halved cherry tomatoes over them. Top with the rosemary and drizzle with 1 tbspn of the olive oil and the balsamic vinegar.

Brush the edge with the beaten egg yolk then bake for 15-20 mins till golden.

Take out of the oven and season with S&P, sprinkle over the other tbspn of olive oil and the thyme sprigs.

It’s a nice Summer tart, especially when tomatoes are plentiful and ripe. You could add some feta cheese or salami to the tart.