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.

Tomato tart

I descended upon Woolworths the other day and stumbled across a new product of theirs - a 1kg box of exotic tomatoes, the box had: yellow, pink, vine, tiger striped and cœur du bœuf (heart of beef) tomatoes - which to me was like finding a little treasure box of goodies! So I thought for a minute about what I might make - I wanted to make something that would show off all their beautiful colours and shapes - so I bought a roll of (all butter) puff pastry and set to work making a simple but seriously tasty tart.

I also bought some ripe brie, watercress and rocket to go with it. If you can't buy exotic tomotoes then you can just use a mixture of cherry and rosa tomatoes.