Cherry Tomato Tart
This is one of the recipes I do in various shapes and sizes at demonstrations to show new Aga owners how it cooks pastry beautifully. I don’t really have a written recipe as such, more a list of ingredients that changes depending on what’s in the fridge! You can use a hard cheese like Norfolk Dapple or parmesan, or a soft creamy cheese such as feta or mozzarella.
Serves 6 to 8
1 ready rolled box of puff pastry (made with butter)
6-8 tsp of pesto
750g cherry tomatoes, halved horizontally
200g feta or mozzarella cheese, chopped into small pieces
A few basil leaves to garnish
Preheat the oven to 200C/gas mark 6
1 Roll out the pastry, and cut lengthways down the middle to make two long thin slices and lay them on a solid, flat baking sheet.
2 Working round each side of the slices, fold over about 1cm to make an edge. Then spread the pesto evenly over the base of the pastry, arrange the halved tomatoes on the top and sprinkle with the cheese of your choice.
3 Bake for approximately 15 minutes until the pastry is golden brown.
4 Serve warm and garnished with torn basil leaves.
