Summery tomato tart
This tart is summer simplicity at its best, letting the sweet taste of cherry tomatoes and fragrant basil shine. A fresh green salad with balsamic dressing pairs delightfully with this 30-minute tomato tart, to create a light summer dinner best enjoyed outdoors.
Ingredients
Method
Ingredients
- 1 sheet Pams flaky puff pastry, defrosted
- 1 egg, beaten
- 250g Pams cherry tomatoes, halved
- 125g cream cheese
- Handful of fresh basil leaves
- Zest of 1 lemon
Method
- Preheat your oven to 200°C fan bake and place the puff pastry onto a lined baking tray.
- Use a sharp knife to score a 1cm border around the edge of the pastry, being sure not to cut all the way through. Prick the base of the pastry all over with a fork and brush the 1cm border with the egg. Bake for 10 minutes, or until the pastry is lightly golden and slightly puffed.
- Spread the cream cheese over the base of the pastry, top with the cherry tomatoes and season with salt and pepper. Return to the oven to bake for a further 10 minutes, or until the pastry is golden brown and the tomatoes are tender.
- Top with fresh basil leaves and lemon zest before slicing. Serve immediately.