Serves: 4 - Time:
As I write, home-grown tomatoes are reaching their peak so, if you are a bit weary of a tricolore salad (although why would you be?) have a go at this flavourful tart. I based this recipe on a version by Tamasin Day-Lewis. She makes a paste with prosciutto but, as my fridge could only offer up a sausage of sobrasada, I decided to go down the Iberian route. It is a brilliant tart to throw together in a matter of minutes. You could also make individual mini tartlets if you had the time or inclination.
- 2 large garlic cloves, crushed
- 250g sobrasada
- 1 teaspoon cumin seeds
- 320g roll puff pastry
- 1 small bunch basil, roughly chopped
- 5 vine-ripened tomatoes, cut into 3mm thick slices
- Heat the oven fan 200˚, mark 6. Mix the garlic with the sobrasada and cumin seeds.
- Lay the pastry out on a baking tray lined with non-stick parchment. Score a rectangle on the pastry sheet, about one centimetre in from the edges but be careful not to cut right through the pastry.
- Spread the sobrasada evenly over the inner rectangle. Sprinkle half the basil over the sobrasada. Arrange the tomatoes over the pastry and season with a little ground black pepper. You shouldn't need any salt as the sobrasada is quite salty.
- Bake in the oven for about 25 minutes until the pastry is crispy and golden. Leave for 5 minutes then scatter over the remaining basil and serve in slices.