Tomato Tart

Recipe by: Michelle Darmody

Puff pastry savoury tarts are nice for outdoor eating as you can cut them into whatever size slices you wish, little thin ones for handheld picnics or generous squares for a plated lunch.

Tomato Tart

SERVES

1

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

30

MINUTES

Ingredients

  • 400g of puff pastry sheets

  • 1 egg yolk

  • 4 tbsp crème fraiche

  • 2 tbsp finely grated hard goat's cheese

  • 1 tbsp finely grated parmesan cheese

  • 3 tsp Dijon mustard

  • 8 medium-sized ripe tomatoes, sliced thinly

  • 2 tsp runny honey – optional depending on the sweetness of your tomatoes

  • 2 tsp or a small drizzle of olive oil

Method

  1. Lay the sheets of puff pastry onto the prepared tray and attached them together so you have one large rectangle. Pinching the edges of the pastry then pressing them down with the prongs of a fork will help them to stick. Prick the pastry all over with a fork and then brush with the egg yolk. Bake for five minutes.

  2. Puff pastry savoury tarts are nice for outdoor eating as you can cut them into whatever size slices you wish, little thin ones for handheld picnics or generous squares for a plated lunch.While it is baking mix the creme fraiche, goat’s cheese, parmesan and mustard, season.

  3. Spread this onto the pastry and lay the sliced tomatoes on top. Drizzle with a little honey and olive oil and sprinkle with cracked black pepper. 

  4. Bake for about 25 to 30 minutes until the pastry is golden. Eat warm. If you leave it too long, it may get soggy depending on how juicy your tomatoes are.

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