Dear Ladies,
Well, I did get to make the Free Form Tomato Tart at the weekend, not quite exactly to recipe but then I had a few other ingredients, fresh from the freezer, which I planned to use, to make my speedy, easy-eat, light meal. And that’s just what I ended up with, on a day too busy for anything other than a lovely easy starter-snack.
And here’s what I used with my slab of thawed puff pastry! Homemade ratatouille mix with some of my last summer’s garden grown veggies, a finely chopped onion plus a handful of red and gold Santini tomatoes, cut in half lengthwise.
I rolled out my pastry fairly thinly and followed the recipe instructions for prepping and cooking the base on top of which I layered onions, drained ratatouille and tomato halves, all topped with a good grating of Parmesan cheese – my very favourite!
Our oven is terribly hot so my tart cooked in 10 minutes rather than the stipulated 15 minutes and it was very delicious, crunchy and soft with that delicious flakiness of puff pastry.
Here’s a photo for you to see…..
The pastry was a little thinner that it ought to have been but…pastry is so nice, I try not to eat too much at any one time!
Happy eating….
Margaret Halstead xxx