Tomato & Basil Tart
225 gram (8 ounce) ready rolled puff pastry
675 gram (1 1/2 pounds) ripe plum tomatoes
3 tablespoons Dried Basil
100 gram (4 ounce) grated Parmesan cheese
2 tablespoons olive oil
Schwartz Sea Salt and Black Pepper to season
- 1 Preheat the oven to 220°C, 425°F, Gas 7.
- 2 Roll out the pastry on a lightly floured surface to the size of your large rectangular baking sheet, with a little space to spare around the edges.
- 3 Slice the tomatoes and toss with the Basil and Parmesan cheese. Scatter over the pastry and gather up the edges of the pastry to form a rim.
- 4 Cook on the middle shelf of the oven for 35 minutes.