Wednesday, August 8, 2012

Vine Tomato Tart – Easy Does It

I made this tart when I had some short crust pastry leftover the other day. Once the frozen pastry is thawed it should be used within 2-3 days. This one does not have strict measurements of ingredients – just go by how you feel and how you like. It’s good as starter (for 2) or light meal (for 1).

What you need are:
Thawed ready rolled short crust pastry sheet, enough to line 10 cm x 20 cm baking tin with a cm up the sides (I buy them in a packet of 5 - 22 cm x 22 cm sheets)

Grated cheddar cheese (about ½ cup)

Sliced vine tomatoes (about 2 medium tomatoes)

Ham, julienned ( about a tablespoon)

Sea salt, Ground Black Pepper and dried oregano or fresh basil leaves if you have them at hand

Preheat the oven to 200 degrees C with the baking sheet in the oven.

Line the tin with baking paper and then line with pastry sheet and cover about 1 cm up each side. Place half the cheese evenly on the pastry, follow with ham. Arrange tomato slices on top of the cheese and sprinkle with sea salt and the rest of the cheese. Add a dash of freshly ground black pepper and oregano. Place the tin in the oven on hot baking sheet and bake for 20 minutes. 

Serve warm.

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