This tomato tart is so uplifting; it's juicy, creamy, colourful and won't leave you hungry. Being a true Italian I adore tomatoes and I am always in search of the best quality. I came across The Tomato Stall at a farmers market and picked up a punnet of their mixed toms. The colours, as you can see, are incredible and they serve me very well from a taste point of view! I've used fresh salami and plenty of basil throughout. For the base I've used
Philadelphia cream cheese, as I find it spreads more easily than other soft cheeses, but it's totally up to you. This is a very easy and tasty recipe to enjoy with family and friends!
Makes 1 pastry
A large punnet of mixed tomatoes
Ready made puff pastry
A tub of garlic and herb Philadelphia
A bunch of fresh basil, chopped
Half a ball of mozzarella
Flaked sea salt
Olive oil, for drizzling
Greaseproof baking paper
Start by turning the oven to 220 degrees.
Chop up the tomatoes and roll out the puff pastry onto a piece of baking paper.
Take the Philadelphia and spread evenly over the pastry, leave a border for the tart edges to rise.
Sprinkle around half of the basil over the philly. Now layer the tomatoes and season with sea salt.
Slice up your desired amount of salami (everyone likes a different amount) and position around the tomatoes. Finish by tearing the mozzarella over the tart and sprinkle with the remaining basil.
Place the tart in the oven and bake for 20-25 minutes. You'll know it's ready once the pastry has risen and is coloured.
Serve immediately with a drizzle of olive oil.