Tomato and herb tart
Make use of your garden's fresh tomatoes and whip up this stunning pastry tart. It's fantastic as a tasty picnic plate or a light dinner, and flavoured to perfection with fresh oregano and thyme.
- 20 mins preparation
- 25 mins cooking
- Serves 6
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Ingredients
- 400 g large ripe tomatoes
- 400 g block puff pastry, thawed
- 150 g crème fraîche
- 1 egg
- 1 tbsp grated parmesan cheese
- 1 garlic clove, crushed
- 1 sprig oregano, chopped
- 3-4 sprigs thyme, chopped, plus extra, to serve
- Zest of ½ lemon
- Pinch of chilli flakes
- Balsamic glaze, to serve (optional)
Method
- 1Preheat oven to 240°C. Place a rimless baking tray into the oven.
- 2Slice tomatoes into 1cm thick rounds; transfer to a sieve placed over a bowl. Season well with salt and leave for 30 minutes to allow juices to release.
- 3Roll pastry into a large rectangle at least 35cm x 25cm. Fold edges over twice and pinch them so they stand up, forming a chunky rim all the way round. Prick base all over with a fork and transfer to a greased baking tray.
- 4Combine crème fraîche, egg, parmesan, garlic, herbs, lemon zest and chilli flakes in a bowl and whisk lightly with a fork to blend. Season with salt and pepper and pour into the pastry case. Arrange tomato slices on top with a little extra thyme and a good grind of black pepper.
- 5Reduce oven temperature to 200°C. Place baking tray on top of the heated tray in the oven (this works like a pizza stone, concentrating the heat so it crisps the base of the pastry). Bake for 25 minutes until golden and crisp. Drizzle with balsamic glaze. Serve hot or cold.
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