Tomato and thyme tarts
You will need:
- One pack of pre-prepared puff pastry (available from all large supermarkets)
- 500-600g of good quality, sweet tomatoes
- 1 tablespoon of fresh thyme leaves (dried works too, but fresh tastes better)
- Freshly ground pepper
- A few grinds or pinch of salt
- 1 tablespooon of olive oil
- 1 tablespoon of milk (to glaze and stick the corners of the tart together)
- Two large, flat baking trays.
- Preheat the oven with one of the baking trays on the top shelf, where the oven is hottest
- Lightly grease a second baking tray or line with greaseproof paper, to stop your tart sticking
- Wash and prepare the tomatoes – baby or cherry tomatoes should be halved, larger tomatoes sliced
- Roll the pastry out onto your greased or lined baking tray and score a line about an inch/2 cm away from the edges, taking care not to cut through the pastry
- Arrange the tomato slices and/or halves within the line you scored, covering the pastry as fully as possible
- Sprinkle the tomatoes with the thyme leaves, season with salt and freshly ground pepper
- Brush the corners of the pastry with milk and turn the edges of the pastry up to touch the tomatoes, pressing the corners together so that they stay in place
- Brush the edges of the pastry with milk and place the tart, on its tray, on top of the pre-heated tray you put into the oven earlier (this helps to cook the pastry base)
- Bake at the top of the oven for 25-30 mins at Gas Mark 7 / 220°C (200°C for fan ovens) or until golden brown and cooked through and the tomatoes soft. Check a couple of times during cooking and move down to a lower shelf of the oven or reduce the temperature if your oven is particularly hot, so the pastry doesn’t burn before the tomatoes are cooked. It’s a good idea to turn the tart around half way through, so it cooks evenly.
- Drizzle your tart lightly with good quality olive oil and serve warm or cold with rocket or other green salad leaves, with some balsamic vinegar and olive oil dressing.
Variations to try
Thyme can be substituted with oregano if you prefer. This recipe also works well with chilli flakes, for those that like a bit of spice. You might also want to try grating parmesan cheese onto the pastry before adding the tomatoes or on top of the tomatoes before baking.
Why not use your tarts to help blind veterans? Find out how…