A simple and delicious tomato tart with crisp and flakey puff pastry.
This tomato tart uses a packet of ready-made puff pastry to make cooking it as easy as possible. This means you can have it ready to go in just a little over half an hour. It's really simple to make, and the results are so beautiful and tasty - the whole family will love it. Once you've tried the recipe once you can play about with toppings, adding this and that depending what you have. A little grated parmesan or sliced buffalo mozzarella can be added 5 minutes before the end of cooking, or toss over a handful of rocket as you take it out of the oven.
This recipe is part of our cheap family meals (opens in new tab) collection - under £1 a head
Ingredients
- 375g packet of ready-rolled puff pastry
- 1 egg, beaten for glazing
- 2-3 tbsp green pesto
- 500g cherry tomatoes, red and yellow, halved
- 1-2 tbsp olive oil
- Salt and freshly ground black pepper
- Salad, to serve
WEIGHT CONVERTER
Method
- Set the oven to 220°C/425°F/Gas Mark 7.
- Unroll the pastry. With a knife, score a border around the edge of the pastry, but not cutting all the way through, about 1-2cm inside the edge of the rectangle. Score the border in a criss-cross pattern, again, taking care not to cut all the way through. Slide the pastry on to a baking sheet.
- Brush egg glaze around the edge of the pastry, taking care that the glaze doesn't run down over the sides, otherwise the pastry won't rise properly.
- Spread the pesto over the pastry, inside the scored line. Arrange the tomatoes on top, cut-side up. Drizzle olive oil over and season with salt and pepper.
- Bake the tart, at the top of the oven, for 20-25 mins, until the pastry is a golden colour and crisp at the edges, and the tomatoes have started to soften.
- Remove tart from the oven and serve hot or warm with a green salad. (Not suitable for freezing).
Top tip for making this tomato tart
If you’re unable to get ready-rolled puff pastry, use a 375g packet of all-butter puff pastry and roll it out to a large rectangle to fit your baking sheet.
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
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