Tomato and Rosemary Tarte Fine
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
1
- Ingredients
- 7 ozs Puff pastry
- 2 Tbsps olive oil
- 4 Tomatoes (quartered)
- 1 clove garlic cloves (crushed)
- 1 sprig rosemary (leaves finely chopped)
- 5 peppercorns (crushed)
- powdered sugar (for dusting)
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and brush the tart tin with oil.
2.
Lay out the pastry and cut to the size of the tin. Prick all over with a fork and place in the tart tin. Brush the pastry with olive oil.
3.
Place the tomatoes, skin side up, on the pastry. Mix together the garlic, rosemary, peppercorns and remaining oil, then brush this mixture over the tomatoes and season with sea salt. Bake in the oven for around 25 minutes until crispy and brown. Take out of the oven and dust with a little icing sugar.
4.
Turn the oven to the grill function and briefly caramelise the tart under the grill.
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