A colourful creation that will set the taste buds tingling. Simple to prepare and guaranteed to impress.
375g pack, ready rolled puff pastry
1 egg, beaten
1 jar Seeds of Change Signature Fresh Cherry Tomato with Basil and Parmesan sauce
550g ripe cherry tomatoes, stalks removed
4 cloves garlic, peeled and thinly sliced
1 tbsp olive oil
Freshly ground black pepper
2 tsp caster sugar
15g pine nuts, toasted
25g piece block Parmesan cheese
Handful fresh basil leaves
1) Preheat the oven to 220 C (425 F, gas 7). Line a large baking tray with baking parchment and carefully unroll the pastry on to it. Brush 2.5cm round the edges of the pastry and fold over the pastry to edge and press down gently to make a thicker rim. Score all round the edge using a knife. Brush the pastry edge with beaten egg.
2) Spread the inner area of pastry thickly with the sauce and arrange the tomatoes, side by side, on top in a single layer.
3) Sprinkle over the garlic, drizzle with oil and season well with black pepper and sugar. Bake in the oven for 30-35 minutes until the pastry is risen and golden and the tomatoes are tender and split.
4) To serve, carefully transfer the tart to a serving platter or board. Sprinkle over the pine nuts. Shave over fine pieces of Parmesan cheese and serve immediately, scattered with basil leaves. Idea; serve with wild rocket.