Tomato tarts

Chef Gregg Wallace shares his recipe for these tasty tarts

"I can’t understand how something so easy can impress so much! This is one of my favourite recipes - it is just so satisfying. Sticky cheese and light pastry are balanced by the tomato juice, and the pesto underneath leaves a garlicky tang."

Ingredients


Serves 4

375g (13oz) ready-rolled puff pastry
100g (3.5oz) goat’s cheese
Tomatoes, sliced (the number of tomatoes depends on size; enough to cover the tarts)
4 tbsp pesto
A little olive oil
1 tbsp oregano, chopped
1 tbsp rosemary, chopped
Salt & black pepper

Details


Achieving the perfect results

  1. Preheat the oven to 220°C/425°F/gas mark 7. Oil a baking tray.
  2. Use a small plate or saucer to cut 4 circles out of the pastry. Put the circles on the baking tray.
  3. Cut a deep circular groove 2cm (0.75in) within the circumference of each round, but do not to cut all the way through the pastry.
  4. Spread the pesto evenly within the inner circles formed by the grooves. Crumble the cheese over the pesto. Place the tomato slices on the cheese, being careful not to go past the groove; you want that edge to rise.
  5. Dip a finger in some olive oil and wipe it around the empty edge of pastry until all the edge is coated. Sprinkle over the herbs and season with salt and pepper. Bake for 20-25 minutes.

This recipe is taken from Veg - the Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.

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