When I was busy with a pie order I rolled one too many lids for the the top of it. I decided to make a tomato tart rather than put the pastry back in the freezer – where I will likely forget about it.
Tomatoes are what I had on hand and I didn’t want to have to cook any kind of filling. So not only is it delicious but it’s very quick and easy to put together with very little to wash up at the end.
All you need is pastry (I used my mom’s homemade butter puff pastry but you can totally use shop-bought – I sound so Ina Garten, don’t I?), tomatoes, cream cheese, mozzarella, and chilli flakes.
My recipe is a guide but you can absolutely add or take any of the above ingredients. Cook for your own palate, I always say.
Another great thing about this recipe is that it doesn’t cost a lot, but tastes luxurious.
- 1 sheet of puff pastry
- 2 ripe tomatoes
- 3 tablespoons cream cheese
- 3 tablespoons grated white cheddar cheese
- chilli flakes
- Olive oil to drizzle
- Preheat oven to 180 degrees.
- Roll pastry and cut into a circle.
- Score a centimetre around the edge and use a fork to poke the middle so it doesn't puff up. The edge that you scored and didn't poke will puff up though.
- Spreak cream cheese on middle part of pastry, followed by grated cheese.
- Top with sliced tomatoes, salt, chilli flakes and drizzle with olive oil.
- The edge of the pastry can be crimped if you like or be left as it.
- Bake for about 20 minutes or until pasty is crisp and golden and tomatoes are softened.
Nasheta Votersen says
Shukran for this recipe. Will share pics when I make it xx