Summer tomato tart with basil and oregano

Ingredients 
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

Method:

• For the base:
• 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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