Bursting with Mediterranean summer flavours, this tart is perfect for whipping up for relaxed afternoon entertaining.
- 1 sheet frozen puff pastry, thawed
- flour, for dusting
- 1 egg, beaten
- 15 ml avocado oil
- 2 cups plum tomatoes, diced
- 2 shallots, chopped
- 1 tbsp fresh rosemary, chopped
- ⅓ cup soft fontina cheese, sliced (substitute with gouda or gruyere)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 220˚C (425˚F).
2. On a clean work surface, dust with flour, and roll out the pastry sheet into a thin rectangle. Put rolled out pastry on non-stick baking tray.
3. Fold edges of pastry to create a border. Pierce pastry with a fork, avoiding outside border.
4. Use a pastry brush to brush the egg wash on pastry. Bake pastry in oven until it starts to puff up.
5. In a large frying pan, heat avocado oil over medium-high heat.
6. Add tomatoes and shallots and cook until tomatoes are soft. Take off the heat and stir in the chopped rosemary.
7. Take pastry out of oven, spread tomato filling over top.
8. Lay slices of fontina cheese on top, and put back in the oven just until cheese melts.