A packet of ready rolled puff pastry from the freezer. TICK.
2 large tomatoes - ordinary, everyday ones will be just fine. TICK.
Some pesto - fresh or deli counter or from a jar .... doesn't really matter. TICK.
A drizzle of olive oil and some salt and pepper. TICK.
And there you have it - all you'll be needing to rustle up these particularly tasty + oh so very easy Tomato and Pesto Tarts.
There are 6 quick stages to making these tarts and the stages look like this -
- Cut the ready rolled pastry into 6 equal squares and place the squares on 2 lightly greased baking trays.
- Now use a sharp knife to mark a thin border around the edges of the pastry squares. DON'T CUT THROUGH the pastry - you really are just marking the crust of the tart here. Then use a fork to gently pierce inside the border - this will prevent the centre of the tart from puffing up.
- Next, put a large teaspoon of pesto in the centre of each square and spread it gently to the edge of the border.
- Now slice up your tomatoes and arrange them neatly on the pastry squares - it's good if the slices overlap a little. (Woops - I forgot to take a photo of this stage ... I'm sure you can fill in the gaps.)
- Season with salt and pepper and drizzle with a little olive oil. Then using a pastry brush, gently brush a little milk around the borders of the tarts - this will help the pastry to brown in the oven.
- Bake in the oven for 15-20 minutes or until golden brown.
So here's why this is sure to be a dish that you'll be adding to your repertoire -
- There's no pastry making involved and not even any rolling - and in fact, the trickiest thing you'll need to do is slice the tomatoes.
- In all likelihood, you'll either have all the ingredients already or you'll be able to pick them up from your most local of local shops.
- These tarts are very flexible. I topped them with a few Kalamata olives, a little feta cheese and some torn basil. You could easily sprinkle them with a few fried lardons (drain them on some kitchen roll first) and a few parmesan shavings or how about a little flaked salmon for a boost of pink. They're also lovely just left simple and au naturel. The choice is yours.
- Great when you need a vegetarian option.
- And they're rather easy on the eye too wouldn't you say.
So, what are you waiting for? ....