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Roasted Tomato and Parmesan Tart
Category: Quiche, Tarts
Serves:
Rating:
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Ingredients:
* 8-10 small vine tomatoes , halved * olive oil * 500g block puff pastry * 50g parmesan or Grana Padano, roughly grated * 1 tbsp Dijon mustard * 2 tbsp mascarpone * 2 garlic cloves , sliced * 2 sprigs thyme , leaves chopped * 1 egg , beaten to glaze
Directions:
1. Heat the oven to 200C/fan 180C/gas 6. Season the tomatoes, drizzle with oil then put cut-side down on a non-stick baking tray. Roast for 10 minutes. Cool and slip off the skins. 2. Roll out the pastry to the thickness of a £1 coin. Sprinkle with half the cheese, fold in half, then roll out to the same thickness. Sprinkle over the rest of the cheese and roll out again. Using a dinner plate as a guide, cut out a large circle (about 28cm). Score a border about 1 1/2 cm in from the edge. 3. Mix together the mustard and mascarpone and spread inside the border. Arrange the tomato halves cut-side up inside the border. Season and sprinkle with garlic, thyme and olive oil. Glaze the edges then bake for 30-40 minutes until the pastry is crisp and golden.