Raclette, Tomato and Basil Tart
Try this quick cheese and tomato tart for lunch, or make small ones for your next party.
|Preparation Time:||10 minutes|
|Cooking time:||20 minutes|
- 2 sheets frozen puff pastry, thawed
- 150g raclette, gruyere or tilsit, grated
- 1/2 cup basil leaves
- 200g baby roma or cherry tomatoes, halved
- sea salt and freshly ground black pepper, to taste
- 1 egg, lightly beaten
Lay one square sheet of pastry on a baking tray. Place the second sheet on top, rotated so that it is a diamond shape and the overall pastry shape has eight ‘points’. Prick the base with a fork. Sprinkle the cheese and half the basil leaves in the centre of the pastry, top with tomatoes and season. Fold the points of the pastry over the filling, leaving the centre exposed. Brush pastry with egg. Bake at 200°C for 15-20 minutes until golden brown. If the underside requires browning, lower to the base of the oven for the last 5-10 minutes. Serve sprinkled with pepper and remaining basil leaves.