Ingredients
- Large pack baby plum tomatoes
- Black olives (pitted and halved)
- Goats’ cheese log or any soft rind cheese (Brie or Camembert
also work well)
- 1 pack of pre-rolled puff pastry
- 3 tbsp homemade or shop bought pesto (to make your own – whizz the leaves from a large bunch of basil with 1 garlic clove - you can roast it with the tomatoes to give a
more mellow flavour, approx 150 ml of extra virgin olive oil, 50g pine nuts and add 50g freshly grated parmesan cheese and salt & pepper)
- Fresh thyme or rosemary
- Beaten egg or milk
- Salt and pepper
- Olive oil
Method
- Pre-heat oven to 220°C fan
- Slice the tomatoes length-ways and roast for fifteen mins with a drizzle of oil, then leave to cool.
- Line a rectangular non-stick baking tray with grease-proof paper, unroll the pastry and lay onto tray
- Cut a border around the pastry, about 2 cm from the edge (don’t cut right through the pastry). This gives a nice crispy risen crust once cooked.
- Spread the pesto over the pastry base.
- Slice the cheese into slices (around 1 cm thick is good)
- This is the fun part – arrange your tart as you please, I like to do a line of tomatoes, a line of sliced cheese and then more tomatoes, with the occasional line of black olives.
- To finish sprinkle with thyme or rosemary leaves and season with salt and pepper.
- Brush the egg or milk onto the border.
- Cook as per pastry instructions (usually around 15-20 mins), until the cheese is bubbling and the edges are golden
- Remove from tray and slice while warm.
- Serve with a crisp green salad or... do as I do, allow the tart to cool completely, wrap carefully in grease-proof paper and enjoy as a lovely al fresco treat after a morning’s hard graft!
Bon appétit!
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