Perfect as an appetizer or aperitif or afternoon snack, here is a simple tart with tomatoes, but rich in taste.
We haven’t stuffed it too much, there’s no point in overdoing things and tastes when you have juicy tomatoes. We used the sweet cherry, date cherry and yellow tomatoes of Piennolo, however simple mixed-colour cherry tomatoes will work perfectly.
Puff pastry is homemade and if you want to try the thrill, here is the recipe easy-homemade-puff-pastry-dough/ otherwise a ready-made puff pastry it’s great too.
Serves 4-6, Preparation time 10 mins, Cooking time 25-30 mins
- 400 g mixed-colour cherry tomatoes italian-tomato
- 50 g Pecorino cheese, grated
- 320 g puff pastry sheet – round or rectangular shape
- 1 egg
- extra-virgin-olive-oil, 1 tablespoon
- Dried Oregano, a tbsp
- Salt, to taste
Preheat the oven to 180 C.
Wash, dry and halve cherry tomatoes, then put them in a bowl with oil, a pinch of salt, a pinch of dried oregano, stir and let them to season for about 5 mins.
Beat the egg along with a bit of water. Cut a 2cm border around the edge of the pastry and glaze its edge with beaten egg.
Prick the bottom of puff pastry with a fork or tootpick so it won’t swollen during baking, and blind baking puff pastry by placing it on a parchment paper lined baking sheet in the preheated oven for 10 minutes. Remove from the oven.
Add tomatoes and sprinkle them evenly with a generous handful of grated Pecorino and the rest of dried oregano.
Bake for 15 min to 180 C, then allow to cool it down for a bit and serve.