For this dish, you can make your own Sundried Tomatoes quite easily. The process of making them takes around two hours, but you can prepare them a few days in advance if you need them.
By using Tomatoes instead of apples you remove the need for adding any Butter – making this healthier. Also, as the taste of the Tomato is stronger you’ll need a smaller piece!
To Serve 6
1kg Whole Red Tomatoes
100g Puff Pastry Block, All-Butter is best
5g Butter, for greasing
1. Preheat the Oven to 150C.
2. To make the Sun baked Tomatoes, cut them into six even pieces, then lay on a baking tray, skin side down. Sprinkle a small amount of Salt over the top, which will help to draw out the moisture.
3. Place the tray at the bottom of an oven, and cook for the two hours without opening the door. Once cooked, remove from the Oven, leave to cool, and dry in the open air for thirty minutes.
4. Increase the heat to 180C, then cut the Pastry Block into half, then roll it out into thin layers. Cut an eight inch circle out for the pastry, then place back in the fridge so that it doesn’t become too difficult to handle later on.
5. Once the Tomatoes have cooled down, rub the base of an eight inch tray with the Butter, then layer with Tomatoes on the bottom of the tin, with each laying on its side – it’s easier if you start from the middle and work out. The bottom of the tray will become the top of the Tart, so make sure it’s neat!
6. Once all of the Tomatoes have been laid out neatly, place the Circle of Puff Pastry over the top. Bake for twenty minutes, until the Pastry has become golden and risen.
7. Turn the Tart out of the tin, then place the Individual Basil Leaves on top, and serve.
Photo Courtesy of: TheRunningGarlic