Don’t expect any leftovers.
Our Tomato and Basil Tart can be made to serve in slices or as individual tartlets that are perfect for finger foods or quick snacks. It also works well for brunch, lunch or dinner.
- 450 grams tomatoes cut in half and seeds and juice removed
- 1 bunch basil
- 100 ml olive oil
- 200 grams puff pastry
- Salt and pepper
Lay the tomato halves flat and slice them into rounds. Dry the rounds on a paper towel to soak up the liquid.
Puree the basil in a food processor and add the oil to make a paste.
Roll out the pastry or cut a pre-rolled sheet to line a flan dish. You can also make these tarts individually – if you wish to do so, line individual ramekins or a muffin tray with the pastry. Brush the pastry with oil. Arrange the tomato rounds on the pastry and brush with the basil oil. Season with salt and pepper.
Bake at 220°C (200°C fan forced) for 15 minutes.
Serving suggestion: You can serve this tart or these individual tarts with a lovely chive sour cream. Combine a finely chopped spring onion, 10 finely chopped chives, 150 ml sour cream, the juice of half a lemon and salt and pepper to taste. Serve the tart with a large dollop of the chive sour cream on each slice.
If you have any questions about this recipe, you can email Lisa with your query.
Or visit the Beatty Avenue Post Office & General Store, 15 Beatty Avenue Armadale Victoria, to try Lisa’s cooking for yourself.
Join YOURLifeChoices, it’s free
- Receive our daily enewsletter
- Enter competitions
- Comment on articles