Cherry tomato tart
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Sometimes happens that you buy something and forget where you were planning to use it. The same happened with cherry tomatoes. So I used this easy recipe. I was surprised when my hubby liked it, because he doesn’t like basil and oregano.
Cherry tomato tart
Time needed:
Yields: 6 servings
Calories: 322 kcal / serving
Ingredients:
1 cup = 237 ml
- 1 package (250 g) cherry tomatoes
- 2-3 small sheets (250 g) puff pastry
- olive oil
- salt
- pepper
- 1/4 cup chopped herbs (I used basil, oregano and parsley)
- 1 tbsp. mustard
- 1 cup cheese (I used in equal parts mozzarella, Rokiskis cheese and Parmesan)
Directions:
- Thaw the frozen puff pastry.
- Preheat the oven to 200°C.
- Meanwhile, cut the cherry tomatoes in half and toss in a bowl with some olive oil, salt, pepper and the chopped herbs.
- Place the thawed puff pastry on a baking tray lined with baking paper.
- With a very sharp knife, score the puff pastry all along the sides about 1 cm, to just make a small border.
- Inside the border, dock the pastry with a fork. Very thinly spread the mustard on the pastry.
- Sprinkle the cheeses on the mustard and top with the tomatoes (make sure the cut side of the tomatoes are all facing up so that their juice doesn’t make the pastry too soggy).
- Bake for 15-20 minutes until golden.
- Enjoy!
Source: The Italian Dish
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