This is perfect for this bank holiday as part of a spread or starter, it can be eaten hot or cold. I had mine warm with some salad. It is such a good way to use up someof thos tomatoes that are still hanging around. I used olive tapenade as my base but pesto would be just as good.
Ingredients (serves 2 as lunch or 4 as starter)
- 1 pack off rolled puff pastry
- 14 cherry tomatoes
- 1tbsp olive oil
- 1 tbsp balsamic vinegar
- 4 tbsp olive tapenade or pesto
- 4 tbsp grated parmesan
- 100g goats cheese
- Good pinch of red pepper or chilli flakes
- Good pinch of dried oregano
- Sea salt and fresh black pepper
- Fresh basil to garnish
Directions
- Pre heat oven to 200 degrees. In a baking tray add the tomatoes, olive oi, balsamic vinegar and season with salt and pepper. Give it all as toss and bake for 5 minutes until the tomatoes start to blister and soften a little. Leave the oven on and set aside.
- Roll out pastry into a rectangle. Gently about inch from the edge, slice with a knife lightly so you don’t cut all the way through.
- Assemble the tart by spreading the tapenade or pesto in the inner rectangle. Evenly sprinkle of the parmesan. Add the roasted tomatoe. Tear over the goats cheese. Finish off with a good pinch of the red pepper flakes, oregano.
- Bake in the oven for a further 10 minutes or until the edges are crisp. Finish of with some torn basil leaves. Enjoy ☺️
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