Summer tomato tart with basil and oregano
Photo: Charles Taylor
Tomatoes are everywhere at the moment, of all colours, shapes and form. It is a pleasure to the eye and to the taste buds. I like to use cherry tomatoes for these tartlets but feel free to use any yellow, green or other red tomatoes, the important thing is that they are ripe. You can also make one large tart instead of 4 small ones, in which case add a few extra tomatoes.
Preparation: 10 mins
Cooking: 30 mins
300-350g ready rolled all-butter puff pastry
30 cherry tomatoes, finely sliced into rounds
2 tbsp fresh basil, finely chopped
1 tbsp fresh or dried oregano
1 tbsp fresh thyme leaves
1 garlic clove, crushed or 1 tsp dried garlic granules
6 tbsp extra-virgin olive oil
½ tsp salt and freshly ground black pepper to taste
1 egg yolk
For the dough:
Preheat the oven to 200°C.
Lay an oven tray with baking parchment and open flat the ready rolled puff pastry sheet.
Cut the pastry into 4 rectangles and pierce it all over with a fork.For the tomatoes:
Slice the tomatoes, roughly shake them so some of the seeds and juice come out otherwise it will make the pastry soggy.
Mix the tomatoes in a bowl with the herbs, garlic, oil, salt and pepper.
Spread the herby tomatoes over each pastry square leaving a 1 cm border around the edges. Brush borders of each tartlet with egg yolk and bake for 30 minutes until golden.
Serve warm or at room temperature.
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