Tomato tarts with mustard potatoes
Celebrate juicy tomatoes with this simple tomato tart recipe, perfect for an easy lunch or weeknight dinner. Sweet sundried tomato paste adds a layer of extra flavour to the flaky puff pastry – serve with peppery mustard-dressed potatoes and broccoli.
- Preheat the oven to gas 4, 180°C, fan 160°C. Unroll the pastry sheet and cut it into 4 equal rectangles. Score a 1cm border around each rectangle, then transfer to a large, lightly oiled baking sheet.
- Spread 1 tsp sundried tomato paste over each tart, staying within the border, then arrange the tomato slices on top. Drizzle over the olive oil and vinegar, then scatter over the sugar and capers. Bake for 20-25 mins until risen and golden.
- Meanwhile, cook the potatoes in a large pan of boiling water for 10-12 mins until tender, adding the broccoli for the last 4 mins. Drain well. Whisk together the oil, mustard and lemon juice; season and toss with the potatoes. Serve with the tarts and broccoli.
Freezing and defrosting guidelines (tarts only)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Tip: This recipe is suitable for vegans but do remember to check the packaging labels on the ingredients before cooking.
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