This tart is easy to make, doesn’t need much in the way of ingredients, and tastes delicious in a simple, light kind of way. We ate this as a meal with salad, but you could also serve smaller portions and make it a brunch or entreé.
- 100g sun-dried tomatoes
- 1/2 tsp dried chilli flakes (I used ground chillies)
- 2 cloved garlic, roughly chopped
- 3 tbs (60mL) olive oil – from the jar of sun-dried tomatoes, if possible
- 375g packet puff pastry (I used 2 sheets, slightly less than 375g)
- 6 heirloom tomatoes, sliced (I used truss tomatoes, I think they must be bigger as my tart was so tall!)
- 1-2 sprigs fresh thyme, leaves only (I used dried)
- extra virgin olive oil
- black pepper
To make sun-dried tomato paste, place sun-dried tomatoes, chilli flakes, garlic and 3 tbs olive oil in a blender and pulse to form a rough paste.
Preheat oven to 220 c fan-forced (240 c conventional). Line a baking tray with baking paper. On a lightly floured surface, roll out pastry to make a 20 cm x 40 cm rectangle. Trim edges with a sharp knife and place on baking tray. Score a 1 cm border around edges of pastry, taking care not to cut all the way through. Prick pastry all over with a fork and spread with sun-dried tomato paste. Lay heirloom tomato slices over tart, overlapping, keeping within scored edges, so the base is covered.
Bake tart for 20-25 mins or until pastry is puffed and golden. Remove from oven, sprinkle with thyme, drizzle with extra virgin olive oil and finish with freshly ground black pepper.
Source: A newspaper that was about to be on the bottom of a rabbit hutch until I happened to notice the photo of this tart.