I love a good tomato tart and this one is particularly light and fresh. It is easy to whip up with just a few ingredients and perfect for a picnic, or served with a fresh salad for lunch under the umbrella at home. I have used home-grown tomatoes that have been ripening on a tray in the sun for the past few days, but the basil is looking a bit sad with the lack of water, so I have used a bought pesto, which works perfectly.
|400 g||Puff pastry (Main)|
|2||Red onions, sliced|
|1 Tbsp||Olive oil|
|2 Tbsp||Balsamic vinegar|
|3 large||Tomatoes, sliced|
|½ cup||Shaved parmesan|
|½ cup||Basil leaves|
AdvertisementAdvertise with NZME.
- Preheat an oven to 180C.
- Roll the pastry on a lightly floured board into a 20 x 30cm rectangle. Fold 1.5cm of the edges in to form a border and press down with a fork. Prick the centre of the pastry all over. Place on a baking tray and bake for 15 minutes, remove and, using the back of spoon, push air from the centre of the pastry to flatten. Bake for a further 5 minutes, then remove.
- In a frying pan place the onions and olive oil. Cook on a low heat for 10 minutes until completely soft. Stir through the balsamic.
- To assemble the tart - spread the pesto over the base, cover with the onions, sliced tomatoes and olives, and sprinkle the parmesan. Season with salt and pepper.
- Place back into the oven for 20 minutes until golden and the tomatoes have completely softened. Sprinkle with basil leaves and serve warm with a salad.