Tomato and Cheese Tart

Many food blogs and recipe books – including Hugh Fearnley-Whittingstall, my current favourite – use ready-made pastry… Personally, I love making my own pastry; it’s quick and has no strange additives in it. But I thought maybe I should try some of the store-bought stuff, just for the sake of satisfying my curiosity.

Verdict: not bad at all! 😀

Tomato and Cheese Tart

Heat oven to 190°C. Slice 4 medium tomatoes thinly. Crush 2 cloves of garlic and mix with a little olive oil. Slice some brie, mozzarella, or whatever other cheese you have on hand. Roll out your pack of puff pastry and place on a sheet of greaseproof paper on a baking sheet. Fold in a centimetre (1/2 inch?) at each edge, so there’s a “rim”. Place the tomatoes (artistically!) on the tart. Dribble with the garlic oil, and sprinkle with salt and pepper. Bake for about 10-15 minutes, until the edges look light brown. Place the cheese slices on top and bake for another 5-10 minutes. Don’t let the pastry get too brown. Sprinkle some fresh torn basil leaves over the top and allow to cool a little before serving.


Do you use ready-made pastry?