Easy Tomato Tart

 

This is such a scrumptiously, gorgeous looking dish - it wows without even trying and it's really easy to make. I roast the tomatoes for this tart before baking them with the tart itself, as I find it stops the tart from getting soggy (you'll notice how much liquid is left over once you've roasted them all). In a nutshell, if you place whole, uncooked tomatoes onto the raw pastry before baking they often release too much juice which affects the pastry.
Easy Tomato Tart

Ingredients: (serves 4-6)
1kg Cherry/Rosa Tomatoes
Olive oil
Salt and Pepper
1 sheet store-bought Puff Pastry

Method:
Preheat the oven to 200*C.
Wash and dry the tomatoes. Cut any larger ones is half and scatter them over a baking tray.
Drizzle over a little olive oil, season with salt and pepper and roast in the oven for 40 minutes.
Take out and allow to cool for 15 minutes.
Place your sheet of puff pastry onto a greased baking tray and make a border indentation, 1 cm from the edge, the whole way around the pastry.
Once the tomatoes have cooled, spoon them evenly over the inner rectangle.
Bake in the oven for 40 minutes or until the pastry is brown and crisp.
Remove and allow to cool for 10 minutes before topping with fresh herbs and cheese or a salad/chicken/anything you like!