CHEESE & TOMATO TART WITH A BLACK GARLIC BASIL DRIZZLE

SERVES: 4+

PREP TIME: 10 mins | COOK TIME: 20 - 25 mins

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 The Original Black Garlic

50ml+ extra virgin olive oil

Salt & pepper (for drizzle)

1 egg - beaten

METHOD

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.

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

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

Brush the beaten egg generously around the border.

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

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.

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 @_fromthegreenkitchen

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