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Tomato Tarts



Preheat the oven to 400 degrees F.
Dust a work surface with flour and roll the pastry into a slab about 30cm by 18cm.
Cut the slab into two equal pieces.
Use a little olive oil to grease a baking sheet.
Transfer the pastry to the baking sheet and prick all over with a fork, leaving a 1 cm border.
Paint the border with olive oil.
Cut tomatoes into thin slice and arrange on the pastry so they are close to each other, coming up to the edge of the pastry border.
Dribble the remaining olive oil over the tomatoes and sprinkle with half the parmesan cheese.
Bake on a shelf near the top of the oven for 15-20 minutes, until the border is puffed and golden and the tomatoes are soft and juicy.
Remove from the oven, season with salt and pepper, sprinkle over the rest of the cheese.
Eat as you like it, warm or cold.