Ingredients
The following ingredients have 4 Servings
- 100g sun-dried tomatoes
- 1/2 tsp dried chilli flakes
- 2 cloves of garlic, roughly chopped
- 3 tbsp olive oil (from the jar of sun dried tomatoes, if possible)
- 375g packet puff pastry
- 25g finely grated parmesan cheese
- 6 heirloom tomatoes (any variety), sliced horizontally
- 1-2 springs fresh thyme, leaves only
- extra virgin olive oil
- black pepper
Instruction
- <p>To make sun-dried tomato paste, place sun-dried tomatoes, chilli flakes, garlic and 3 tbsp olive oil in a blender and pulse to form a rough paste.</p> <p>Preheat oven to 220ºC fan-forced (240ºC conventional). Line a baking tray with baking paper.</p> <p>On a lightly floured surface, roll out pastry to make a 20cm x 40cm rectangle. Trim edges with a sharp knife and place on baking tray. Score a 1cm border around edges of pastry, taking care not to cut all the way through.</p> <p>Prick pastry all over with a fork, spread with sun-dried tomato paste and sprinkle with parmesan. Lay heirloom tomato slices (a mix of varieties can be used) over tart, overlapping, keeping within scored edges, so the base is covered.</p> <p>Bake tart for 20-25 minutes 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.</p> <p> </p>
