Heirloom tomato tart

Spring on a plate: fresh tomato tart makes for a filling yet light meal.

INGREDIENTS

350g heirloom or plum tomatoes

5ml (1 tsp) fresh rosemary leaves

15ml (1 tbsp) fresh thyme leaves

30ml (2 tbsp) olive oil

Salt and pepper, to taste

250g ready-made puff pastry

Fresh basil leaves, to serve

METHOD

Preheat the oven to 200C. Slice the tomatoes lengthways and toss together with the rosemary and thyme in the olive oil and salt and pepper.

Place cut side down into a 20cm tart tin or springform pan sprayed with cooking spray.

Roast for 10 minutes. Meanwhile, roll out the puff pastry and cut a 20cm circle to fit over the top of the tomatoes. Place over the top of the tomatoes and tuck in the sides.

Brush with more olive oil and bake in the oven for 15-20 minutes until the top is golden brown. Once cooled for 5-10 minutes, turn over onto a plate, season and serve garnished with torn basil leaves. Serves 4