Roma tomato tart
Prepared by Aléza
Recipe by Janina Clinning
Ingredients
For the Tart
Method
Grease an oven-proof pie dish (6-8 pax).
Unfold the puff pastry and line the dish. Remember not to roll the puff pastry – if it is not big enough then pull and stretch it into the dish.
Spread the mayonnaise over the puff pastry.
Mix the cream cheese with the eggs and season with salt and pepper, then spread the mixture over the pastry.
Top with chopped basil.
Place cocktail tomatoes on top of the cream cheese.
Sprinkle with some grated parmesan and some extra black pepper.
Bake at 180° until the pastry is golden brown (about 30-40 minutes).
Tip from Aléza
To add colour, I garnished with parsley before serving.
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