Tomato Tart 🍅
Serves: 6 people
Preparation and cooking: 45 mins
This is tomato season, so it is time for everyone's summer favourite tart. Try our vegan version 🍅
Recipe tip: swapping parmesan for nooch makes this really simple summer tart recipe exceptional. You can also add extra toppings of black olives, crushed garlic and basil leaves if you like.
What you’ll need:
3 large beef tomatoes – medium sliced
A roll of pre-prepared puff pastry (can be vegan)
2 to 3 tbsp of our nooch
A pinch of salt
Your choice of milk to brush the edges
How to do it:
Set the oven to 200C. Put the roll of puff pastry on baking parchment on an oven tray. Score the edges about 1 inch from the sides.
Neatly lay out your sliced beef tomatoes across the central area, leaving the scored edges uncovered. Sprinkle the nooch and salt on top, then brush the milk round the edges so that they develop a delicious golden colour.
Cook in the oven for 20 minutes until golden brown. Serve warm or cold with a crisp green salad. Any leftovers are equally good the next day for a packed lunch!
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