Easy roast tomato tart – Recipe

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

All you need is:

A fistful of rocket (arugula)

200g puff (flaky) pastry

3 very ripe (not squishy tho!) tomatoes – thinly sliced

4T basil pesto

200g fresh mozzarella – sliced as best you can

To prepare:

Preheat your oven to 200C (no idea what that is in F – hot!)

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.

Be sure to do sharp cuts (i.e.: don’t drag the knife through it) on the pastry to allow the edges to rise well.

Spread the pesto evenly over the inner square of the pastry.  Try not to get anything over the score “line”.

Place the sliced cheese evenly on top, then add the tomato slices in an attractive layer.
Season with freshly ground black pepper and 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, drizzle with a deliciously peppery extra virgin olive oil and serve immediately.

You’re welcome! 🙂

(Didn’t I tell you this was easy!?) 🙂