This vegetarian tart is a great summery supper. You can vary the toppings on this Provençal recipe by Raymond Blanc – see the tips below.
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Ingredients
- Plain flour, for dusting
- 500g pack all-butter puff pastry (we like Saxby’s All-Butter Puff Pastry, from major supermarkets)
- 1 onion, finely chopped
- 4 tsp fresh thyme leaves
- 4 tbsp olive oil
- 600g (about 48) vine-ripened cherry tomatoes, halved
- 250g (about 20) baby mozzarella balls, sliced
- 16 black olives, pitted and halved
- Handful fresh basil leaves
- 2 tbsp extra-virgin olive oil
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Method
- Lightly flour a work surface. Cut the puff pastry into 4, then roll out to 4 x 18cm squares that are 3mm thick (about the thickness of a pound coin). Place on a lightly floured tray and chill for 5 minutes. Remove and cut out 4 x 16cm circles, then, with a sharp knife, score an indent all around each one, about 1cm in from the edge, to make a border, and chill on a baking sheet lined with baking paper.
- Preheat the oven to 230°C/fan210°C/gas 8. In a frying pan over a low heat, soften the onion with the thyme in half the oil for 8 minutes without browning the onion, season, then leave to cool.
- Take the puff pastries out of the fridge. Spread the onion mixture onto the pastry inside the scored line and top with the halved tomatoes, packed together.
- Brush the tomatoes and the edges of the pastries with the rest of the olive oil and season. Cook in the oven for 12 minutes.
- When cooked, remove the tarts from the oven and arrange the mozzarella and olives over the tomatoes. Return to the oven for 2-3 minutes until the cheese has melted. Remove from the oven and set aside to rest for 5 minutes.
- Garnish with basil and drizzle with extra-virgin olive oil to serve.
Nutrition
- 838kcals Calories
- 61.4g (25.4g saturated) Fat
- 20.6g Protein
- 54.1g (7.2g sugar) Carbs
- 1.6g Salt
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