This is a keeper. It first appeared in For Food's Sake, the book that I love the most because it was my first published work! Please go and get yourself a copy, you really will love it.
I had been to a Farmer's market and picked up some amazing fresh grape tomatoes, gorgeous basil (which I now grow aplenty myself) and this just seemed a great way to honor the produce. It is fresh, complete with buttery flakey pastry that just melts in your mouth. If you haven't made the Iced Puff Pastry yet, let this be the recipe that propels you into doing so. There is nothing quite like your own puff pastry.
Happy Tarting...I mean, who doesn't love a good tart?
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Need
- 1 Batch Puff Pastry ready to use Recipe
- A few fresh basil leaves
- 3 - 4 cloves of garlic, peeled and roughly chopped
- 200 Grams grape cherry tomatoes
- 1 Pinch pink salt flakes BUY
- 1 Pinch raw sugar
- Extra Virgin Olive Oil (EVOO) as required BUY
- Balsamic vinegar to drizzle
Do
- 1
Make sure your pastry is out of the fridge and easy to work with, without being too soft.
- 2
Preheat oven to bread setting 220°C.
- 3
Using a flan tin with a removable base would be the easiest for this I think…which is what I did.
- 4
SO; Place a few basil leaves top side down into the flan tin. Add the chopped garlic, all the tomatoes and then sprinkle with salt and sugar. Drizzle with EVOO and Balsamic vinegar.
- 5
Roll pastry to fit the flan tin, tucking in all edges so that the tomato topping will not escape!
- 6
Bake for 40-45 minutes until the pastry is puffed and golden…maybe even a little darker than golden as you really want all the crispy layers happening.
- 7
Allow to cool slightly after removing from the oven, but not long enough to go soggy.
More
Turn upside down onto serving dish and throw on a few more fresh basil leaves.
Try not to lick the tin, at least while it's hot…slice and serve hot…warm…or cold….but I'm betting it won't make it to cold! I am off to have another piece! It has received the 'Tenina' For Food's Sake tick of approval….oh hell….this is good!
