Tomato Tart Recipe
This tart has a soft, cheesy tomato filling and a crispy, flaky pastry base. It could be served as a finger food or accompanied with a salad for a light lunch. Caramelised onion would be a nice alternative to the leek.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
1 small leek (this should yield about 120g chopped leek)
1 tablespoon plus 2 teaspoons oil
1 sheet frozen puff pastry, thawed (we use sheets that measure about 25cm by 25cm)
22g (1/4 cup) grated Parmesan
85g bocconcini, quartered (or baby bocconcini, halved)
380g Roma tomatoes (about 3-5 tomatoes)
2 large garlic cloves, peeled and crushed
Salt and pepper
Finely chop the white and pale green part of the leek. Heat 2 teaspoons of the oil in a saucepan or frying pan over medium-low heat. Add leek and cook until softened but not browned, stirring occasionally.
Stir garlic, 1 tablespoon oil, salt and pepper together in a small bowl. Set aside.
Preheat oven to 210 degrees Celsius (190 degrees Celsius fan-forced).
Grease a large baking tray. © exclusivelyfood.com.au
Slice tomatoes into 3/4cm slices. Place tomato slices on paper towel and sprinkle with salt.
Set aside for 10 minutes then cover with paper towel and press gently to remove any excess juice.
Cut pastry sheet in half and place halves on baking tray. Fold a one centimetre border around the edge of each piece of pastry. Prick pastry (except borders) using a fork.
Sprinkle pastry bases with grated Parmesan
Top with leek.
Arrange bocconcini pieces on top of the leek.
Top with the tomato, overlapping the slices. Brush the tomatoes with the garlic oil.
Bake for about 25 minutes or until pastry is puffed and golden. Garnish with basil leaves and shaved Parmesan. Slice and serve immediately. © www.exclusivelyfood.com.au