Tomato Puff Pastry Tart
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 sheet Puff pastry
- 50 g Mozzarella (grated)
- 50 g Mature cheddar (grated)
- 1 Beef tomato (thinly sliced)
- 6 Cherry tomatoes (halved)
- 1 pinch Fine sea salt and ground black pepper
- Rocket (arugula) ((optional))
- Balsamic glaze ((optional))
Method
- Take 1 sheet Puff pastry out of the fridge for 15 minutes before rolling out.
- Preheat your oven to 220ยฐC/200ยฐC(fan)/425ยฐF/Gas 7.
- Run a knife round the edge of the pastry, to make a 1 inch boarder. Add half the 50 g Mozzarella and half of the 50 g Mature cheddar to the pastry, keeping it inside the boarder.
- Add 1 Beef tomato and 6 Cherry tomatoes.
- Add the rest of the cheese and 1 pinch Sea salt and black pepper.
- Put into the oven for 25 minutes, until golden.
- Top with Rocket (arugula) and Balsamic glaze if using.