HomeFood & drinkRobert Thompson and Isle of Wight Tomato and Onion Tart with Basil and Olive Oil

Robert Thompson and Isle of Wight Tomato and Onion Tart with Basil and Olive Oil

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Type of cooking:  Oven
 
Preparation time: 10 minutes
Cooking time: 12 minutes
 
Ingredients (4) :


Method:

Roll out the puff pastry to a thickness of 3mm.

Cut out 4 even size circles 16cm wide and transfer onto a baking sheet lined with silicone paper and chill in the fridge.

Slice the tomatoes as thinly as possible and rest on absorbent paper to dry slightly.

Next, slice the onion in half and then into very thin slices.

Arrange the tomato on each of the pastry circles interleafing a slice of onion after every couple of tomato slices.

Drizzle with olive oil and season well.

Bake the tarts at 200˚c for 10 – 12 minutes or until the pastry is golden and lightly coloured underneath.

Shave the parmesan on top of the tarts and top with dressed rocket, slow roasted tomatoes and torn basil.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: Home-grown Isle of Wight Tomatoes benefit from the warmer climate on the Island which allows tomatoes to be grown for longer on the vine, producing more sugar, making them the sweetest and tastiest tomatoes, bursting with vitamins and minerals!

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another free recipe every day






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