Tomato Tart with Basil Pesto & Stracciatella

INGREDIENTS

• 1 Pack Simply Better All Butter Puff Pastry, thawed
• 1 Pack Simply Better Irish Tomistar Tomatoes
• 1 Tbsp Simply Better Spanish Extra Virgin Olive Oil
• ½ Tsp Simply Better Garlic Granules
• 1 Tsp Simply Better Greek Oregano
• Simply Better Achill Island Sea Salt & Cracked Black Pepper
• Plain flour for dusting

Garnish

• 3 Tsp Simply Better Pesto Alla Genovese
• 2 Tbsp Simply Better Italian Buffalo Stracciatella
• Fresh Basil leaves

METHOD

1. Preheat oven to 200°C (400°F/Gas Mark 7). Dust your work surface with flour and roll the pastry out to a 40x25cm rectangle. Cut 2 x 20cm rounds from the pastry. Put 1 round on non-stick parchment paper on a baking tray and top with the remaining round, pressing down to secure.
2. Cut a slit in the side of each tomato and squeeze to release the juice and seeds (you can retain these juices to make a nice salad dressing). Place the tomatoes, oil, garlic, oregano, salt and pepper in a bowl and mix well to combine.
3. Place the tomatoes on top of the pastry and bake for 15-20 minutes until the pastry is puffed up and golden brown.
4. Top with pesto, stracciatella and fresh basil leaves and serve to the table immediately.