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Tomato tart

Recipe from: 31 March 2014
tomato tart, recipe, fresh

Ingredients 8
Servings 4 - 6
Time 10 minutes


  • 1
    roll ready-made puff pastry
  • 750
    mixed tomatoes - quartered/halved/sliced depending on size
  • 1
    fresh thyme leaves
  • salt
  • pepper
  • 1
  • 1
    olive oil
  • balsamic glaze to serve


30 minutes
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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