This tomato recipe is simple and delicious. Packed full of sweet tomato flavour and crisp pastry, this tart is perfect if you fancy trying something new with your juicy tomatoes.
- 375g packet of ready-rolled puff pastry
- 1 egg, beaten for glazing
- 2-3tbsp green pesto
- 500g cherry tomatoes, red and yellow, halved
- 1-2tbsp olive oil
- Salt and freshly ground black pepper
- Salad, to serve
Set the oven to 220°C/425°F/Gas Mark 7.
Unroll the pastry and trim around the edges, discarding the trimmings. With a knife, score a line through the pastry, but not cutting all the way through, about 1-2cm inside the edge of the rectangle. Score the rim around the pastry edge 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 20-30 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 Tomato tart
Woman's Weekly cookery editor Sue McMahon says: 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.