I’ve turned in to one of those people who buys food because they are pretty and will look good in photos. These cherry tomatoes on the vine were a bargain in Aldi. While doing a food styling stint in the kitchen for my SheKnows work I was left with some ingredients to play with and no lunch. Voilà cheese & tomato tart.
I use this as a base for a tart quite a lot. It makes a quick warming lunch or dinner and a novelty compared to the good old toastie that seems to be a staple lunch for me at the moment. It’s a wonderful way to get use up those ingredients that are on the turn and when there isn’t enough of one thing to make a whole dish.
Yes I can make puff pastry and have done in the past but frankly life is too short. If Michele Roux Jr even admits to using cheats like this in the kitchen I can’t see anything wrong.
Cheese & Tomato Tart
1/2 packet (375 grams) pre-rolled puff pastry
1 large egg
1 tablespoon of double cream
25g grated mature cheese
couple of torn basil leaves or 1 tsp mixed herbs
pinch of salt and pepper
10 cherry tomatoes
1 tbsp parmesan cheese
- Unroll the puff pastry, cut in half then place on a baking tray lined with baking parchment.
- Using a sharp knife score a three centimetre border around the pastry. Make sure you do not cut all the way through the pastry. As the tart is cooking this pastry edge will rise and stop contents of the tart spilling out.
- In a bowl whisk together the egg, double cream then season with salt and black pepper.
- Mix the grated cheese into the egg mixture then pour it over the pastry trying not to cover the border.
- Sprinkle the torn basil over the tart then dot the cherry tomatoes on top of the pastry.
- Bake at 200 degrees C/Gas Mark 6 for 20 to 25 minutes or until the pastry along the edge of the tart is risen and golden. Can be eaten hot or cold.