Tomato tart

Ingredients 7
Servings 4


  • 200
    frozen puff pastry, thawed to fridge temperature
  • 60
    grated fresh Parmesan cheese
  • 12
  • salt, pepper and sugar for sprinkling
  • 20
  • 20
    thick cream, or more as needed (optional)
  • chives and basil leaves for sprinkling


Roll pastry out to a 24 cm square and cut out 4 x 12 cm diameter rounds. Prick with a fork and sprinkle each with 15 ml (1 tbsp) Parmesan cheese. Pour boiling water over tomatoes and leave for 5 minutes, then peel off skins. Halve tomatoes and use only rounded bottom half of each. Squeeze gently to remove excess juice and seeds. Salt surface lightly and leave to drain for about 30 minutes. Place 3 halves on each round, leaving a rim of 0.5-1 cm right round. Season with salt, pepper and sugar. Spoon butter and thick cream (if using) on each. Bake at hottest oven setting (240-260 ºC) for 15 minutes, or until edges are puffed up and golden and top begins to char lightly. Remove from oven and sprinkle with snipped chives and torn basil leaves. Serve immediately.

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