Easy tomato puff pastry tart
Ideal for picnics and entertaining but also so simple to make, this tart shouts summer
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 1 sheet ready-rolled light puff pastry
- 5 tbsp tomato chutney I used Branston mediterranean tomato chutney
- 250 g sweet mixed baby tomatoes different colours, halved
- 3 tsp olive oil
- salt and pepper
- basil leaves to serve
Cut a square from the puff pastry sheet and place on a lined baking sheet.
Spread the pastry with 5 tablespoons Mediterranean tomato chutney, leaving a border around the edges.
Slice the tomatoes in half and arrange on top of the chutney.
Season with salt and pepper, then brush the olive oil around the edges of the tart.
Bake for 20 mins at 200 fan oven.
Garnish with the fresh basil and serve.
Calories: 360kcal | Carbohydrates: 19g | Fat: 3g | Sodium: 11mg | Potassium: 167mg | Fiber: 1g | Sugar: 13g | Vitamin A: 520IU | Vitamin C: 10.7mg | Calcium: 11mg | Iron: 0.3mg