Roasted garlic and tomato tart
Summer tarts are an absolute winner for an easy lunch. The caramelised, sweet garlic adds a bit of flare to the classic tomato tart. It’s almost like a pizza it’s so delicious (a cheeseless pizza of course). Confession, I don’t muck about with making my own pastry. The ready roll varieties from the supermarket are absolutely fab and means u can whip it up nice and quick.
Ingredients
10 cherry tomatoes (different sizes or colours if you want to look good) - depends how many fit on the tart
1 tbsp tomato paste
2 bulbs of garlic (3 small)
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 ready roll puff pastry sheet
1 egg beaten
Method
1. Wrap garlic bulbs in tin foil / grease proof paper so both bulbs are completely covered
2. Place in the oven on 180c for 45mins
3. Unwrap the bulbs and place on chopping board
4. Use the flat side of a knife and squeeze the garlic paste out of the garlic (it’s sometimes easier to squeeze it out per clove)
5. Put the garlic paste into a bowl and combine with the tomato paste, basil, salt and pepper
6. Mix it all together (add a bit of olive oil to loosen it up)
7. Unroll the pastry onto a baking tray leaving the grease proof paper underneath
8. Score a rectangle about 2cm in from the side of the pastry (make sure you don’t cut the pastry)
9. Draw wide criss crosses on the outer edges
10. Spread the garlic and tomato paste onto the pastry and spread evenly (leaving the outer edge free of paste)
11. Slice the tomatoes thinly
12. Place onto the pastry and arrange evenly
13. Paint the outer edge with the beaten egg - if you don’t have a pastry brush you can use your fingers and sprinkle the crust with salt
14. Crack black pepper over the top
15. Bake at 220c for 20-30 mins until it’s starts to turn golden
16. Serve warm with a sprinkle of basil / any fresh herb / parmesan / burrata / mozzarella / roasted nuts
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