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Tomato lunchbox tarts

  • 2
  • Easy

This simple recipe is perfect for a summertime trip into the countryside

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Ruby-coloured, sweet and highly versatile, the tomato is one of our most popular fresh ingredients in British cooking.

Make this delicious fruit the star of the table with a recipe from The Tomato Stall – a band of dedicated tomato growers in Arreton Valley on the Isle of Wight.

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Ingredients

  • ready rolled puff pastry 375g
  • fresh basil pesto 2 tbsp, heaped
  • slow roasted tomatoes with garlic, basil and extra virgin olive oil roughly chopped
  • tomatoes 2 big handfuls
  • mozzarella 100g
  • olive oil
  • basil leaves to serve

Method

  • Step 1

    Preheat the oven to 190°C. Unroll the puff pastry and cut into four equal rectangles. Score a 1cm border around the edge. Prick the centre of the pastry all over with a fork, place on a baking sheet and bake in the oven for 10 minutes.

  • Step 2

    Spread the pesto over the centre of the pastry, top with the chopped slow roasted tomatoes and then the halved tomatoes and finally the mozzarella

  • Step 3

    Season with salt and pepper and drizzle with olive oil. Return to the oven for 10 minutes.  Serve with a few fresh basil leaves on top.

     

Discover more tomato recipes at: thetomatostall.co.uk

Main image ©thetomatostall

Close up of basil leaves
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