White bean and tomato tarts

Slow roasting tomatoes really brings out the flavour and sweetness. Here, a savoury tart case is filled with a simple bean puree, and a tomato plonked on top.

Pastry

1 ½ cups	Flour
100 g	Butter, cut into cubes
1 pinch	Salt
1	Egg
1 Tbsp	Olive oil

Tomatoes

24	Cherry tomatoes (Main)
1 Tbsp	Thyme leaves
1 tsp	Salt and pepper

Filling

390 g	Tin white beans (Main)
1 clove	Garlic
1 Tbsp	Lemon zest
2 Tbsp	Olive oil
2 Tbsp	Lemon juice

Directions

1. Preheat an oven to 180C.
2. To make the pastry, place flour and butter into a food processor and blitz until fine breadcrumbs form. Add the salt and egg and combine to form a dough.
3. Roll the pastry to ½cm thickness and cut 24 circles the size of mini muffin tins. Line the tins and refrigerate for 15 minutes. Bake blind for 15 minutes. Remove and cool.
4. Turn the oven to 160C.
5. Place the tomatoes into a baking dish. Drizzle with oil, sprinkle the thyme and season. Place into the oven for 25 minutes until soft and squishy. Remove and cool.
6. For the filling, place the beans, garlic, lemon, olive oil and lemon juice into a food processor. Pulse until smooth.
7. To assemble, place the pastry cases on a platter. Fill with bean puree and top with a tomato.