Heirloom Tomato Tart
A simple way to turn a couple of heirloom tomatoes into dinner with minimal effort. You only need a few ingredients to create this easy puff pastry tart.
Ingredients
- 1 sheet puff pastry
- 4 tablespoons basil pesto
- 2-3 heirloom tomatoes, sliced
- olive oil
- 1 tablespoon grated pecorino cheese
- salt and pepper , to taste
Instructions
- Preheat the oven to 450 F / 220C / 200C Fan. Let your puff pastry roll sit out at room temperature while the oven is preheating.
- Slice your tomatoes into thin slices, then place them sandwiched between paper towels, gently pressing down to draw out some of the liquid.
- Roll out the puff pastry onto a large metal baking tray / sheet pan (keeping the parchment paper it's rolled in at the bottom). Poke several holes in the pastry with a fork, then dollop with small spoonfuls of pesto (don't spread it - we want to leave some gaps for the pastry to breathe a little, or it will struggle to cook through.)
- Arrange the tomatoes over the top of the pastry. Carefully drizzle a little olive oil over the tomatoes, and sprinkle with salt and pepper.
- Place in the oven for 20 minutes, or until the pastry is cooked through and the tomatoes are starting to look roasted.
- Remove from the oven. Drizzle a little extra pesto on top, scatter with grated pecorino cheese and serve immediately.
Calories: 295kcal, Carbohydrates: 21g, Protein: 4g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 2mg, Sodium: 595mg, Potassium: 123mg, Fiber: 1g, Sugar: 2g, Vitamin A: 547IU, Vitamin C: 6mg, Calcium: 33mg, Iron: 1mg