Tomato Basil Pastry
A flaky tomato tart with herby cottage cheese, fresh mint, and juicy heirloom tomatoes, totally delicious.
Ingredients
- 500 g block butter puff pastry
- 1 egg beaten
For the sauce:
- 400 g can chopped tomatoes in juice
- ½ small onion, finely chopped
- ½ vegetable stock cube
- 2 tbsp extra virgin olive oil
For the Filling:
- 150 g cottage cheese
- 2 tbsp chopped fresh mint
- fresh basil
- 350 g heirloom tomatoes, ripe room and at temperature
- ½ tbsp extra virgin olive oil
- 2 pinches salt and freshly ground black pepper
Instructions
- Preheat the oven to 190C, gas 5.
- Place the can of tomatoes, onion, stock cube and olive oil into a pan and reduce over a high heat until really thick and full of flavour.
- Roll out the puff pastry nice and thin and dock well, leaving 3cm from the edge undocked.
- Brush the 3cm edge with beaten egg.
- With a sharp knife, score around the inner edge of the egg-washed area.
- Bake in the hot oven, pressing down the inner docked area occasionally, leaving the outer edge to rise.
- Once the pastry is cooked, remove and cool.
- Season the cooked tomato and spread evenly on the tart, keeping off the risen edge.
- Add the cottage cheese in small spoonfuls, then sprinkle over the chopped mint.
- Really thinly slice the tomatoes and place on top, overlapping until the pastry is nicely covered.
- Drizzle with olive oil and a little cracked black pepper and sea salt.
- Serve with a green salad or just eat it on its own.
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Nutrition
861
Calories
60G
Fat
14G
Saturates
7G
Sugars
873G
Salt
16G
Protein
67G
Carbs
4G
Fibre
ⓘ UK Government Reference Intakes (RIs).
