Tomato & Basil Tart

Appetites tend to decrease in the summer, so it’s important to have meals that can feel like a light bite, without compromising on flavour. Tomatoes are perfect for this – although they’re available in supermarkets all year round, July to September is when they’re most in season, offering the best texture and sweetness!

So for this month’s recipe, we’ve gone for a simple classic Tomato & Basil Tart. This can serve up to 8 people, taking less than an hour to prepare and cook. We paired it with some home-grown salad and ready-rolled puff pastry, but you could try making your own pastry if you’ve got the time.

Ingredients

• 1 sheet ready-rolled puff pastry (or make your own here)

• 1 jar of pesto (or make your own here)

• 5 ripe tomatoes

• 4 tablespoons of extra virgin olive oil

• 2 teaspoons of lemon juice

• Sea salt and black pepper, for seasoning

• Lots of leafy greens, to accompany as a side salad

Method

1. Preheat the oven to 180 degrees.
2. Using a non-stick baking sheet, place the puff pastry down and prick all over with a fork – this is to stop it from puffing up. Leave about a 2cm border around the edge of the pastry.
3. Spread the pesto over the pastry base – again, leave a 2cm border. Thinly slice the tomatoes then lie them on top of the pesto, letting them overlap slightly. Season generously with sea salt and black pepper.
4. Bake the tart for around 15 – 20 minutes. The pastry border should be crisp and golden, and the tomatoes should appear soft.
5. For the salad, mix the olive oil and lemon juice then dress onto the salad. Season again with sea salt and black pepper, and give everything a good mix.
6. Cut the tart into equal slices. To serve, place the salad in the centre of each plate, before placing a slice of tart on top. Finish with a drizzle of olive oil.

Ready for pudding? Have a look at our white chocolate meringue roulade!