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Tomato Tarts

Keep this one for when you have grown good flavoured tomatoes or can buy nice ripe ones.

Serves 4:

• 1 medium to large tomato per person
• Puff Pastry (~2+oz per person)
• 2 tbl Tomato Puree
• 2 tbl chopped basil
• ½ tsp thyme leaves
• 4 tbl Olive Oil
• Sugar
• Salt and pepper

Roll out the puff pastry quite thinly and using a small plate cut out a circle per person or roll out to a large rectangle. Prick all over, avoiding ½ inch around the edge, place on a lightly floured baking sheet and leave to rest while you prepare the other ingredients.

Chop basil finely and mix with most of the olive oil and leave to marinate for 10-15 minutes

Add tomato puree

Spread the basil, tomato puree and oil mixture all over the base of the tarts, again avoiding the ½ inch around the edge

Slice the tomatoes very thinly and arrange on top of the tomato puree mixture

Season and sprinkle with some thyme leaves, a pinch of sugar and a little more olive oil

Season to taste and bake at Gas Mk 7/180C Fan/220C for about 15 minutes for small tarts, longer for a large one, or until the pastry is puffed and golden.

When made small these are very good as a summer starter or use the larger version as a main course, maybe served with some salami or parma ham on the side and a salad and some good bread.