My quick and easy puff pastry tomato tart is a super delicious seasonal summer dish. It is absolutely brilliant for summer parties, events and picnics. The puff pastry tomato and mozzarella tart is perfect for using up all your fresh home-grown tomatoes! Serve with a few fresh basil leaves to really add some extra aroma and taste to the finished tomato tart.
300gPuff pastry(You can use a ready rolled pack from the supermarket which is about 320g)
1tablespoonunsalted butter
1Onion
1Clove of garlic
1Chilli(optional)
600-800gTomatoes(You could go up to a 1 kg of tomatoes if your base is large.)
1Mozzarella ball
Basil leaves
salt and pepper
Instructions
Remove the pastry from the oven 20 minutes before you want to use it. This will allow it to become easier to roll out.
Preheat the oven to 220ºC/200º fan.
Roll out the puff pastry, cut it into a circle and place it in an ovenproof dish or tart tin. (If you have a ready rolled piece from a supermarket you can keep it whole on a baking tray to make it larger.)
With a knife mark a 1.5/2cm border. Using a pastry brush, brush melted butter on around the border.
Chop up an onion and soften in a saucepan with a little knob of butter.
Once the onion has started going see through add a chopped clove of garlic, a few slices of red chilli and basil leaves.
Once all soft remove from the heat and allow to cool slightly.
Spoon the onion mix on the pastry, leaving the border free.
Chop the tomatoes in to slices and place over the onions and garlic. Try not to layer the tomatoes too much. A bit of an overlap about 2 thick seem to work well.
Tear up the mozzarella and add it to the dish along with a few torn up basil leaves. Add a little sprinkle of salt and pepper.
Pop in the oven for 20-25 minutes. Until golden brown and crisp.
Serve straight away and enjoy.
Notes
The tart saves really well for lunch boxes and served cold.
The tomato tart works so well with different types of tomatoes. A midweek option I make is just using cherry tomatoes as are they easy to get hold of.