Individual tomato tart recipe

  • Serves 1
  • 15 mins to prepare and 15 mins to cook
  • 522 calories / serving
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Preheat the oven to 200°C. Roll out the puff pastry on a lightly floured surface to a thickness of 5mm or 1/4in. Cut one round circle about 15cm or 6in, using a small bowl or saucer as a guide prick all over with a fork.

Place on a lightly floured baking sheet and bake for 5 mins. Take the baking tray out of the oven. Spread a smooth layer of cream cheese over the pastry round and lay the cherry tomatoes, flat side down, over the cream cheese.

Season with salt and pepper and drizzle over a little olive oil and return the baking tray to the oven. Bake for a further 10 mins, until the pastry is golden. serve the tart garnished with the basil sprig.

  • Ingredients

  • 65g puff pastry
  • 40g full fat cream cheese
  • 30g cherry tomatoes, halved
  • sea salt
  • freshly ground black pepper
  • olive oil, to drizzle
  • sprig of basil to garnish
  • Energy 2165kj 522kcal 26%
  • Fat 45g 65%
  • Saturates 21g 105%
  • Sugars 2g 2%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 25g Protein 5.4g Fibre 1.7g


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