Tomato Tart

30 minutes meal · 5 ingredient recipe · basil · capers · cream cheese

Prep Pie tin size: 9 inch

This is a very simple tomato tart that showcases tomatoes at it’s very best. It’s especially great to make it when they are in season – but alas my schedule and seasons some time do not align!

This is a tart I make regularly for my baby niece who usually has an affinity for sweets, but loves tomatoes and pizza. I thought, for her birthday, let me make a savoury tart she likes, and nobody really gets into trouble!

This is the easiest bake if you’ve get ready puff pastry and done the pre-instructions as per it’s packet.

INSTRUCTIONS

1 In a bowl mix together cream cheese with all the ingredients

2 Roll out the pastry to fit your pie tin – it should be as thin as you like, and make sure to have edges high up

3 Prick with a fork on the base floor on. Bake for 10 minutes in 200C.

4 Spread the cream cheese mix on the base generously

5 Arrange the tomato slices on top

6 Bake at 200C for 15 minutes or depending on the puff pastry packaging you have used

7 Remove from the oven and sprinkle the garnishes

ingredients

Puff pastry – roll out as per your tin shape and size – not too chick
6 tomatoes, thinly sliced

Filling:
1/3 cup cream cheese, room temperature
½ tsp salt
½ tsp white pepper
1 tsp minced garlic
Handful of spring onions, white part – finely chopped
1 tbsp dried thyme
1 tbsp chopped olives
1 tbsp finely chopped basil
½ tsp lemon zest

Garnish:
Extra virgin olive oil
6-8 capers
Finely chopped green part of green onions
Finely chopped pistachios

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