Roasted Tomato Tart
Public Service Announcement: this tomato tart calls for 5 ingredients and is the summer weeknight dinner of our dreams. Here's what you need for 1 tart.
500g mixed cherry tomatoes, halved
1 red onion, sliced
2 tbsp olive oil
1/2 tsp salt
1 sheet puff pastry
Pre-heat your oven to 180˚C. Place your halved tomatoes and sliced red onion onto a lined baking dish, drizzle with 1 tbsp olive oil and 1/2 tsp salt and toss. Roast for 15 minutes.
On a different parchment lined backing tray, roll out the puff pastry. Using a knife, trace a line 1 inch from the edge around from through each side of your pastry - it should form a rectangle by the end.
When your tomatoes and onions have roasted, transfer them to the pastry, staying inside the rectangle and leaving the 1-inch edge free. Fold the 1-inch pastry strip over your roasted tomatoes.
Drizzle both the tomatoes and pastry with 1 tbsp olive oil and sprinkle with extra salt.
Roast for 30 minutes, until bubbling and golden.
by Valentina Concordia
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.