Tomato Tart Recipe: Savory Delight for Your Next Meal
Tomato Tartlets
INGREDIENTS:
- 375g puff pastry
- 40 cherry tomatoes
METHOD:
- Preheat oven to 220°C.
- Using a 4cm diametre cookie cutter, cut 40 discs out of the puff pastry and arrange on a baking try lined with non-stick baking paper
- Prick the bases with a fork a few times to help them cook evenly
- Cut the cherry tomatoes into slices, allowing for 3 or 4 slices per tart.
- Arrange the slices like a flower petals (rosette) then bake in the ove for around 10 minutes or until pastry is golden and crisp.
- Take out the tarts allow to cool slightly ( the tomatoes get quite hot due to their high water content)
- Top with a little pesto and serve with a glass of Prosecco, Champagne or Sparkling Wine onboard your boat your yacht.
Recipe by – The Cabin Fever Cook™
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