Hooray for Irish tomatoes being in season! My tomatoes in the polytunnel are nearly ready but you should be seeing Irish tomatoes in the supermarket at this stage. There is nothing like the flavour of a warm sun-ripened tomato picked straight from the vine. This easy tomato tart recipe is uncomplicated, in fact it’s nearly too easy to call it a recipe! Don’t let the small number of ingredients listed here limit your options. I make this tart with chorizo, fresh basil (thyme, oregano, and sage also work well), peppers, courgette, onions, the list goes on.
As a bonus, to go along with the recipe I’ve another simple video for you to follow!
[recipe][recipe title=”Easy Tomato Tart” servings=”6″ time=”40 minutes” difficulty=”easy”]
- 1 roll of readymade puff pastry (take it out of the fridge about 30 minutes before making to allow it to warm up a bit)
- 4 tablespoons relish or chutney
- 200g cherry tomatoes, chopped into quarters
- 1 ball fresh mozzarella
- Black pepper
Preheat a fan oven to 180 degrees Celsius. Take the roll of puff pastry and keeping it on the paper it comes in, unroll and place it onto a non-stick baking tray. Score a frame onto the pastry with a sharp knife but don’t cut all the way through the pastry.
Spread inside the frame with relish or chutney (I used tomato relish here). Top with cherry tomatoes cut into quarters (sliced tomatoes are fine too). Take a ball of fresh mozzarella and tear it into pieces; place these on top of the tomatoes. Finish with fresh cracked black pepper.
Bake in the oven for 25-35 minutes, or until golden. Enjoy warm with a fresh green seasonal salad!