Quick and easy tomato tart

Our neighbours, who own the farm that surrounds our house, gave us some beautiful tomatoes this week. Very ripe, and need to be used NOW! This tart is a great way to use them.

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Ingredients:
Packet of ready rolled puff pastry
Jar of pesto
Ripe tomatoes

 

 

 

  • Unroll the pastry and lay on a baking sheet
  • Score the pastry around the edge with a knife – don’t cut all the way through.  This will produce the raised edge of the tart.
  • Spread with pesto (I use the whole jar)
  • Thickly slice the tomatoes and lay in rows over the pesto.

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  • Bake in a hot oven (around 200 C) until the pastry is golden brown and the tomatoes are soft.
  • Eat!  Leftovers are good reheated the next day.

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