Cheese & Tomato Tart With A Black Garlic Basil Drizzle

SERVES: 4+

PREP TIME: 10 minutes

COOK TIME: 20 - 25 minutes

INGREDIENTS

• ● 325g ready‑made puff pastry

  ●     125g cream cheese

  ●     75g crème fraîche

  ●     100g parmesan, finely grated

  ●     250g fresh seasonal tomatoes (mixed sizes)

  ●     30g fresh basil

  ●     10 -12 cloves black garlic

  ●     50ml+ Extra Virgin Olive oil

  ●     salt & pepper (for drizzle)

  ●     1 egg - beaten

METHOD

1)    Preheat the oven to 200°C (180°C fan). Roll out the puff pastry onto a lined baking tray and lightly score a border around the edges. Prick the base with a fork a few times.

2)    Mix the cream cheese, crème fraîche, parmesan, salt and pepper until smooth. Spread evenly inside the scored border.

3)    Slice or halve the tomatoes (depending on size). Arrange them over the cheese base, keeping the border clear. Season well with salt & pepper.

4)    Brush the beaten egg generously around the border.

5)    Bake for 25-30 minutes until the pastry is puffed and golden and the tomatoes are lightly roasted.

6)    To make the black garlic drizzle, blend the basil, black garlic cloves, olive oil, salt and pepper until smooth. If you want to keep it thick and sticky, use less oil, if you prefer a more pourable consistency, use more.

7)    Remove the tart from the oven and leave to rest for a few minutes. Dollop or drizzle the black garlic basil dressing over the tart and serve with a crisp salad.

Recipe by Lara Green

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