Cherry tomatoes, puff pastry, cheese.
Roll out the pastry to form a rectangle, cut off half-inch strips all round, moisten with water and use to form boundary edges. Prick the base and leave to chill for 30 minutes.
Spread the pastry with soft goats' cheese or Boursin, then top with the tomatoes which have been sauteed in very hot olive oil and sprinkled with black pepper and a dessertspoon of caster sugar to caramelise.
Bake at 220C/425F/Gas 7/floor of Aga roasting oven for 20 minutes, covering the tomatoes with a generous handful of grated Parmesan half way through cooking.
Serve hot with salad.
This sounds so good. I am having company for lunch tomorrow, I think I might try this. Thanks for the recipe.
Posted by: Donna | 18 June 2007 at 12:39 PM
Now I am hungry, and I just finished a big breakfast. I am going to give the tart a try, but I plan to julienne some fresh basil and put it over the cheese and under the tomatoes! My basil is going gangbusters, in spite of the cool weather.
Thanks for the inspiration!
Posted by: Peg | 18 June 2007 at 05:12 PM
It looks wonderful. I'm going to have to try that sometime.
Posted by: Francesca | 18 June 2007 at 05:56 PM
Looks and sounds delicious! I'll have to give it a try too.
Posted by: Lisa W | 18 June 2007 at 08:53 PM
I am more than a little jealous of the Aga...the tart looks lovely.
Posted by: Avice | 18 June 2007 at 09:07 PM
This looks divine! I'll be making this when my cherry and grape tomatoes come in. I love Peg's suggestion about adding the basil.
Posted by: tara | 18 June 2007 at 09:58 PM
One word: YUM!
Posted by: Bluestalking Reader | 19 June 2007 at 04:16 PM
mmmmmmmmmmmmmmmm...............
Posted by: Harriet | 20 June 2007 at 08:45 AM
sounds delicouslsy yummy!
Posted by: Winterwood | 20 May 2009 at 11:39 AM