With a dollop of Dijon mustard, this Tomato Tart with Puff Pastry is our “go to” for quick lunches & dinners! Delicious and frightfully easy to put together!
Have you ever returned home from work exhausted and struggled to find the time to relax? Where you rummage through the pantry in defeat and order UberEATS?
We’ve all been there.
After Christmas, the last few months have been particularly chaotic. Work, holidays and catching up with friends has left me feeling deflated. After reviewing the last couple of months, it made me realise that we consume every second of every day. We scroll through Facebook feeds, endless work emails and meetings. In the end, we devour everything but the things that are good for us. A time for meditation, reflection, being creative or preparing a nourishing meal.
It’s in these moments where I need more time to ground myself, that I fall back to this recipe. An easy Tomato Tart with Puff Pastry served with a dollop of French Dijon mustard and fresh basil leaves.
It’s easy to put together and the ingredients are simple to find if not already in the pantry. Minimal prep is required and it’s perfect for almost every meal. An easy to pack lunch, speedy dinner with a light garden salad or picnic with friends. Above all the tart is perfect either warmed or cool. The benefit is that the recipe can easily be adapted with the seasons by using various vegetables. Aubergine, caramelised onion or sliced apples for a sweet variation.
Tomato Tart with Puff Pastry
Homemade Tomato Paste*
- 3 medium-sized ripe tomatoes finely minced or blended.
- 1/2 tsp salt
- 1/2 tsp brown sugar
- 2 sheets vegan frozen puff pastry defrosted
- 250 g ripe cherry tomatoes** washed, sliced inch thick
- salt and peper
- 2 tbsp extra virgin olive oil
- salt and pepper to season
- dijon mustard or fresh basil to serve
- chopping board
- Tart Pan
- Medium-sized frying pan
- Preheat the oven to 180 degrees celsius.
- Pat the puff pastry evenly in a tart pan then poke the bottom evenly with a fork. Bake for roughly 10 – 15 minutes.
- (Homemade Tomato Paste*) Meanwhile, place the 3 finely minced tomatoes in a medium-sized frying pan with 1/2 teaspoon of salt and 1/2 teaspoon of raw sugar. Over a medium heat simmer for approximately 10 minutes or until the water has reduced. Turn off the heat and set aside.
- Spread the tomato paste over the defrosted frozen puff pastry. Arrange the tomatoes over the tomato paste and season generously with salt, pepper and a drizzle of olive oil. Place in the oven and bake for 35 to 45 minutes, or until the tomatoes are roasted well caramelised.
- Once baked, remove from the oven and allow to cool for 5 minutes. Serve by drizzling additional olive oil over the tart along with dollops of dijon mustard and fresh basil. Bon Appétit! 🙂
Have you prepared this recipe?
Let me know in the comments section below, or by tagging #CuratedLifeKitchen on Instagram! 🙂