| Ingredients
250g/9oz ready rolled puff pastry
150g/5oz Leerdammer, grated
4 tbsp grain mustard
8 - 10 tomatoes, sliced
2 tbsp fresh thyme
1 egg
2 tbsp balsamic vinegar
5 tbsp olive oil
100g/3½oz rocket or baby spinach leaves
Seasoning
A little basil pesto
Method
- If using frozen pastry, allow it to defrost. Pre-heat
the oven to 230°C/450°F/Gas Mark 8. Roll the puff
pastry out until it is half as thick as it was when it was
opened (about 3 mm thick, or as thin as you dare) and cut
into four round circles the size of a side plate.
- Break the egg into a bowl and whisk with a fork. Brush
the pastry circles around the edges. Prick with a fork before
spreading over the mustard and grated Leerdammer.
- Arrange the sliced tomatoes in a circle in the middle
of the pastry, leaving a small edge of pastry around the
outside. Season with salt and pepper, sprinkle with fresh
thyme and drizzle with olive oil. Bake in the pre-heated
oven for 15-20 minutes until the pastry base is cooked.
- In a bowl, mix the balsamic vinegar with the olive oil
and some salt and pepper. Combine the salad leaves with
the dressing.
- Remove the tarts from the oven and place on a serving
plate. Drizzle with the pesto and serve with a small pile
of the dressed salad in the middle of the tart.
Notes:
- Don’t worry about making the perfect circle, it’s
more important to roll the pastry out as thinly as possible.
The base will then be delicious and crisp when cooked.
- Any mustard with a good “bite” can be used
here, such as Dijon.
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