Name: Easy tomato tart
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1 kg cherry tomatoes; salt and freshly ground black pepper; 1 puff pastry

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Ingredients (3)

1 kg	cherry tomatoes
	salt and freshly ground black pepper
1	puff pastry

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Method:

Preheat the oven to 200º C.

Wash and dry the tomatoes. Cut any larger ones is half and scatter them over a baking tray.

Drizzle over a little olive oil, season with salt and pepper and roast in the oven for 40 minutes.

Take out and allow to cool for 15 minutes.

Place your sheet of puff pastry onto a greased baking tray and make a border indentation, 1 cm from the edge, the whole way around the pastry.

Once the tomatoes have cooled, spoon them evenly over the inner rectangle. (Leave the juice from the tomatoes behind.)

Bake in the oven for 40 minutes or until the pastry is brown and crisp.

Remove and allow to cool for 10 minutes before serving with fresh herbs or a salad/chicken/anything you like!

Recipe reprinted with permission of Kate Liquorish. To see more recipes, please click here.

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