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Recipes
tomato tart

Summer cherry tomato tart recipe

If you’ve been growing your own tomatoes in the garden and you suddenly have an abundance, this is the recipe for you!

Serves2
Preparation20 Mins
Cooking Time15 Mins

This is the perfect tart to make when tomatoes are at their peak. I find that cherry tomatoes are best for this tart, and good-quality puff pastry is a must so buy the best you can afford. Of course, you can substitute other vegetables for the topping, depending on what else you are growing.

Ingredients Required

For the tart bases

125g
all-butter puff pastry

For the filling

½
medium onion, peeled and finely chopped
3 tbsp
extra virgin olive oil, plus extra for brushing
1 sprig
thyme leaves
2 pinches
sea salt
1 pinch
freshly ground black pepper
30
cherry tomatoes, halved
6
baby mozzarella balls, thinly sliced
8
black olives, stoned and cut into thirds
8
basil leaves, roughly torn

To serve (optional)

30g
handful of basil leaves and stalks
4
garlic cloves, peeled and crushed
100ml
extra virgin olive oil
1 pinch
sea salt
2 pinches
freshly ground white pepper

Cooking Method

Chef tips

"If you don't have cherry tomatoes, the large Roma variety works very well too."

Voila!

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THIS RECIPE IS ADAPTED FROM THE BOOK KITCHEN SECRETS

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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