Blistered Tomato & Cream Cheese Tart

Method

1. 1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6 and line a large baking tray with parchment.
2. 2. Unroll the puff pastry directly onto the lined tray. Using a sharp knife, score a 2cm border all the way around the edges, taking care not to cut all the way through. Prick the inside of the border all over with a fork to stop it puffing up too much.
3. 3. Egg wash the pastry border and place into the oven to cook for about 20 - 25 minutes, until the pastry is golden brown and cooked through. When the pastry is done, allow to cool completely on a wire rack before transferring to a serving platter.
4. 4. Toss the tomatoes in some olive oil and season with a good pinch of salt and pepper then place into the oven for 20 - 30 minutes until softened and blistered but still holding their shape.
5. 5. Whilst the tomatoes cook, place all of the filling ingredients into a bowl with a good pinch of salt and pepper and beat together with a wooden spoon until completely smooth. Spread evenly across the cooled pastry, staying inside the scored border.
6. 6. Once cooked, pile the tomatoes on top of the filling then scatter generously with torn basil and drizzle over some extra virgin olive oil. Grate over some parmesan if you want and serve with a peppery green salad on the side.

• Recipes
• Summer
• Light Meals & Salads
• Family

Ingredients

• US
• METRIC