Roast Tomato Tart with Asparagus
Aug 24, 2007 by CMB | 0 Comments| Share it:
- Rocket leaves
- 250g (8.8 ounces) Puff pastry (I cheated and just bought some from the supermarket)
- Mozzarella slices (enough to cover the tart)
- 4 Tomatoes
- 1 tablespoon Thyme - roughly chopped leaves
- 1/2 jar Tomato pesto
This is really easy and fast to make. Roll the pastry into a rectangle about 22 by 30cm (8.6 to 11.8 inches)
Place this on a greased baking tray and lightly score a line all the way around the edge of the base, approximately two centimeters (3/4 inch) from the edge. The pastry outside of this line should puff up.
Now evenly spread the pesto inside the scored lines, place the mozzarella slices on top.
Evenly cover this with sliced tomatoes, roughly chopped thyme leaves and some pepper then place in a preheated oven (200 degrees centigrade or 392 degrees Fahrenheit) for 25-30 minutes
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