Tomato tart

4 - 6 servings Prep: 10 mins, Cooking: 30 mins
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A fresh, delicious tomato tart with a balsamic glaze.

By Food24 March 31 2014
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Ingredients (8)

1 puff pastry — ready-made
750 g tomatoes
1 tsp fresh thyme
salt
freshly ground black pepper
1 tsp sugar
1 Tbs fresh chillies — 573
balsamic reduction
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Method:

Preheat the oven to 200*C and grease a large rectangular baking tray.

Roll the pastry out onto the greased baking tray and cut off any uneven edges. Using the back edge of a knife, trace a border 1 1/2cm from the edge on the inside of the rectangle of pastry, this will allow the border to rise and frame the tomatoes.

Arrange the tomatoes within the border in any way you like, they can overlap slightly but not too much as you want then to all cook evenly.

Sprinkle over thyme, a little salt and pepper, sugar and olive oil and bake in the oven for 30min or until the pastry is crisp and golden brown and the tomatoes are cooked through.

Drizzle over a little balsamic glaze just before serving.

Serve hot or cold as it is or with slices of brie/camembert and a rocket and watercress salad dressed with a little lemon juice and olive oil.



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