Pastry and tomatoes are a great combination. I’ve added some spinach, anchovy and green olives for extra punch.This dish is perfect for a pre-dinner nibble or to make a large tart for a summer picnic.
|15||Medium tomatoes, halved (Main)|
|2 Tbsp||Olive oil|
|2 cups||Frozen spinach, thawed|
|½ cup||Basil leaves|
|6||Anchovies, roughly chopped|
|½ cup||Green olives, stones removed|
|1 Tbsp||Lemon zest|
|2 Tbsp||Lemon juice|
|500 g||Puff pastry|
|2 Tbsp||Oil, for drizzling|
|1 handful||Basil leaves, to garnish|
- Preheat an oven to 140C. Line a baking tray with paper.
- Place the tomatoes cut side up on the tray. Sprinkle with the salt and olive oil. Place into the oven for 3 hours until semidried. Remove and set aside. Turn the oven up to 180C.
- Squeeze any excess water from the spinach and place into a kitchen processor. Add the garlic, basil, anchovies, olives, zest and juice, blitzing until combined but not mushy.
- Roll the pastry to 5mm thick then cut 12 x 9cm circles. Place on to a baking tray. Cut a circle within the circle ½cm from the border halfway through the pastry.
- Even the spinach filling out on to each circle. Top with two or three tomatoes. Drizzle with a little extra olive oil.
- Brush the edges with egg. Bake for 20 minutes until the pastry is puffed and golden. Serve with a garnish of basil leaves.