Triple Tomato Tart

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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. 


Comments

Phil in the Kitchen said…
Now that's just summer on a plate. Lovely, simple idea for a summer evening. I'm hoping that my garden tomatoes will be plentiful and ripe rather than getting blight like they usually seem to these days.
9/6/23 7:48 am
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