Tomato Tarts!
I've worked at a few restaurants where tomato tarts were on the menu. I find that this one is the best out of about 5 different recipes that I've made over the last 6 years!
(9 – 12 Portions, depending on size)
1 roll (400g) puff pastry
27 Rosa tomatoes, halved
60ml basil pesto
Parmesan shavings and fresh basil for garinsh
1 egg, beaten
10ml sugar
Salt and black pepper
Preheat the oven to 180°C
Cut the pastry into 9 or 12 equal squares (depending on the size that you want). Brush the squares with the beaten egg and place them on a greased baking tray.
Bake for 5 minutes or until the top starts to crisp. The pastry must still be raw inside.
Spread the squares with the basil pesto. Top with 6 tomato halves.
Season the tarts with the salt, pepper and sugar.
Bake for another 5 – 8 minutes or until the pastry is golden brown.
Remove from the oven. Top the tarts with the Parmesan and fresh basil.
Serve warm.
I've worked at a few restaurants where tomato tarts were on the menu. I find that this one is the best out of about 5 different recipes that I've made over the last 6 years!
(9 – 12 Portions, depending on size)
1 roll (400g) puff pastry
27 Rosa tomatoes, halved
60ml basil pesto
Parmesan shavings and fresh basil for garinsh
1 egg, beaten
10ml sugar
Salt and black pepper
Preheat the oven to 180°C
Cut the pastry into 9 or 12 equal squares (depending on the size that you want). Brush the squares with the beaten egg and place them on a greased baking tray.
Bake for 5 minutes or until the top starts to crisp. The pastry must still be raw inside.
Spread the squares with the basil pesto. Top with 6 tomato halves.
Season the tarts with the salt, pepper and sugar.
Bake for another 5 – 8 minutes or until the pastry is golden brown.
Remove from the oven. Top the tarts with the Parmesan and fresh basil.
Serve warm.
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