Tomato tart

Simple, sunny lunch sorted.

Ingreadient

• 1 pack Jus-Rol Puff Pastry Sheet
• 100g Cooks’ Ingredients Sun Dried Tomato Paste
• 275g baby plum tomatoes
• 2 x 185g packs tomato & mozzarella salad with a balsamic dressing

Step by step

1. Preheat the oven to 220ºC, gas mark 7. Unroll the puff pastry sheet onto a baking sheet, leaving it on the parchment it comes with. Score a line around the pastry, leaving a 1cm border. Use a fork to prick the pastry inside the border.
2. Spread the tomato paste over the pastry, then slice the tomatoes from both the salad packs in ½ and scatter over the top. Tear the mozzarella into small chunks and arrange on top of the tomatoes. Drizzle with olive oil, season, and bake for 20-25 minutes, until golden. Dress the salad and serve with the tart