Posted by: Joan Spiller | November 29, 2011

Roast tomato tart – Recipe


These not only look great, they taste amazing and better yet? They’re simple to make.. requiring only a few ingredients however everyone will think you’ve slaved for hours to prepare these visual feasts!

All you need is:

Few fistfuls of rocket

250g puff (flaky) pastry

3 ripe tomatoes

2T pesto

200g fresh mozzarella

1t Thyme or if you prefer – rosemary would be ok too

Preheat oven to 200C.

Roll out the pastry to a 22cm x 30cm oblong and place on a large, greased baking sheet.. Lightly score a line about 2cm in from the edge of the pastry. This will form an edge around the tart as the pastry is cooking.

Spread the pesto evenly over the inner square of the pastry. Place the sliced cheese evenly on top, then add the tomato slices in an attractive layer. Scatter with the herbs (thyme or rosemary) then finally – season with freshly ground black pepper and a smidgeon of salt.

Place in the oven and cook for 25-30 minutes until the pastry is well risen, golden and cooked underneath.

Scatter the rocket onto the tart and serve immediately!

(Could do a larger salad and not top with the rocket, if you prefer)

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Responses

  1. Your tomato tart sounds great, but what are rockets? and how an I transpose your measurements into teaspoons/Tablespoons and cups? Joyce

    Like

    • Glad you liked my recipe! The measurements thing is set out below .. I forget to “translate” sometimes *grin*

      Basically 250g = 1/2 lb or 8oz.

      Rocket leaves, I think you may call them Arugula over there?
      Sort of peppery (a little bitter even) small lettuce leaves .. do you know of them?

      If you can’t find them, you could leave it out fine. I find it looks pretty and makes the meal a little more substantial is all..

      Like


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