0 Picture
Ingredients
- 4 tablespoons Italian extra-virgin olive oil
- 2 garlic cloves, peeled and minced
- Sea salt
- Freshly ground black pepper
- 7 medium Italian plum tomatoes
- 1 sheet uncooked puff-pastry, rolled to approx 12 by 12 inches
- 1 medium egg yolk, beaten
- Small bunch basil leaves, torn
- 2 oz/ 50g pine nuts, lightly toasted in a small saucepan
Details
Servings 4
Preparation
Step 1
1. Combine the olive oil with garlic, salt and pepper and set aside.
2. Thinly slice the tomatoes, removing as many brown cores and seeds as you can. Leave to drain on paper towels.
3. Place the puff pastry square on a lightly floured surface. Cut ½-inch strips of pastry from all four sides.
4. Brush the egg on the edges of the pastry square and arrange the strips along the top edges. Press down gently with a light hand – you should be left with a square puff pastry case.
5. Lightly prick the bottom of the pastry case with a fork. Refrigerate for 1 hour.
6. About 10 minutes before you are ready to cook, pre-heat the oven to 400F/ 200C/ gas mark 6.
7. Bake the pastry case for 10 minutes, or until it rises and turns light golden-brown.
8. Let the pastry cool a little, and brush the inside with 2 tablespoons of the olive oil and garlic mixture and sprinkle with half the basil. Arrange the tomato slices over the top. Drizzle with the remaining olive oil and garlic mixture.
9. Bake for 10 minutes until the pastry is golden-brown and the tomatoes have softened but are still intact.
10. Cool the tart slightly. Sprinkle with the pine nuts and the remaining basil. Serve warm or at room temperature.
Review this recipe