Serves 4 as a main meal and 6 to 8 as a starter
Ingredients
1 roll ready-made puff pastry (be sure you find pastry that is made with real butter)
8 to 10 (depending on size) Italian tomatoes
Grapeseed oil
A teaspoon of sugar
To serve
Parmesan or Pecorino
Fresh basil
Method
1. Preheat the oven to 200°C.
2. Heat a little oil in a shallow pan. Use a pan that can be used in the oven, i.e. no plastic handles or Teflon coating.)
3. Wash the tomatoes and cut them lengthways.
4. Sprinkle the sugar evenly in the pan and arrange the tomatoes, cut side down, tightly together.
5. Cook over quite a high heat until the sugar has melted and the tomatoes have a slight golden brown colour. Do not turn.
6. Remove from the heat and allow to cool.
7. Place the puff pastry over the pan - it needs to cover the pan with about 10mm hanging over (sometimes it shrinks.)
8. Brush lightly with egg yolk and place in the oven.
9. Bake until golden brown, remove from the oven and set aside.
10. When cool (not cold), loosen the pastry edges and flip the tart onto a serving platter.
To serve
Grate the Parmesan or pecorino and place little heaps on a baking tray on baking paper. Bake in the oven until the cheese has melted, formed disks, and is golden brown. Remove from the oven and use to decorate the tart.
Serve with fresh basil.
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