Ingredients
Method
1.Preheat oven to 120°C.
2.In a large bowl, toss tomatoes with 2 tbsp of oil and ¼ cup of basil leaves; season with salt and pepper. Place tomato mixture on a wire rack on an oven tray. Roast 3 hours, turning halfway through, until semi-dried. Discard dried basil leaves.
3.Increase oven to 220°C. Line oven tray with baking paper.
4.Place pastry on tray; mark a 1cm border around the edge with back of knife, prick inside border with fork. Bake 10 minutes; using a clean tea towel (to protect from steam), press down on centre of pastry. Bake another 7 minutes until pastry is golden and crisp.
5.Arrange tomatoes over pastry; crumble cheese on top. Drizzle with remaining oil; top with remaining basil.
You can roast the tomatoes in advance. Store in an airtight container in the fridge. To reheat, place them on an oven tray and return to the oven when baking the pastry for 5-6 minutes until warm.
Note
