This tomato and basil tart looks great and is easy on the budget, something everyone is taking care of. (Especially in January!)
We have an abudance of tomatoes growing in our garden at the moment. We have always been very lucky with the growing of tomatoes. It comes up in our compost heap and every where in the garden where we have worked the compost in. We even had some tomatoes growning in Hubs’s worm farm.
I am very happy with having so many tomatoes since it is one of my favourite vegetables. (Yes, I know it is actually a fruit!) I use tomatoes every day, whether fresh or tinned.
This tomato and basil tart is really so easy to make. If you do not have a flute plan make it in accordance to my recipe for another tomato tart, which I have copied at the bottom, since I can not open it on my Food24 Blog.
I used basil pesto from the Pesto Princess range and the basil is from my garden.
- 400g pack ready puff pastry
- 90ml basil pesto
- 500g baby tomatoes
- 30ml fresh basil leaves shredded
- 15ml olive oil
- Pre-heat the oven to 180⁰C. Grease a rectangular fluted pan.
- Unroll the pastry and line the pan with it. Prick the base with a fork and chill for 20 minutes.
- Spread the base with the basil pesto.
- Top with the baby tomatoes and scatter the shredded basil leaves over.
- Drizzle with the olive oil and bake in the pre-heated oven for 20 minutes or until cooked through.
- Serve warm garnished with some fresh basil leaves.
Tomato tart with crème fraîche (definitely not for the January budget!)
1 x 400g roll puff pastry
80ml crème fraîche
40ml basil pesto
12 Cherry or small rosa tomatoes, thinly sliced
40ml grated Parmesan
Salt and freshly ground black pepper, to taste
1 egg, beaten
Basil, Baby spinach and Rocket leaves to serve (optional)
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- Preheat the oven to 180ºc.
- Roll the pastry out on a floured surface to a 5mm thick rectangle. Trace a line with a knife 5mm inside the edge to allow the pastry to rise around the tart. Prick the middle of the pastry with a fork.
- Spread the crème fraîche in the middle of the pastry and top with the pesto.
- Arrange the tomatoes on the pesto and sprinkle with the grated parmesan. Season with salt and black pepper.
- Brush the pastry edge with the beaten egg.
- Bake until the tomatoes are cooked and the pastry is crispy for 20 minutes.
- Serve hot with the leaves.
- Replace the crème fraîche with cottage cheese (plain or flavored)
- Use Fresh Basil leaves to replace the Basil Pesto.
- Use 6 big tomatoes to replace the baby tomatoes.
- Replace the grated parmesan with grated mozzarella or Cheddar cheese.
- Add Parmesan Shavings when serving for extra panache.