Summer Margherita Tart
My Margherita tarts are a riff of a cheat’s pizza: crisp puff pastry with a tomatoey, cheesy topping. This summer version is lighter and brighter, thanks to using fresh tomatoes and aromatic pesto.
Serves:
4-6 peopleEquipment:
- 2 baking sheets of about the same size, without rims
Ingredients
A little plain flour, for dusting
A little vegetable oil, for greasing
375g ready-rolled puff pastry
125g cream cheese, softened
2 tablespoons ready-made fresh basil pesto
300g tomatoes, any colour or size (we often use boxes of Isle of Wight tomatoes, which contain a lovely mixture of varieties and sizes), thinly sliced
To serve
Basil leaves
Chilli oil
Method
- 1
Preheat the oven to 220°C/200°C fan/Gas Mark 7. Lightly flour one of the baking sheets, and brush the other with oil.
- 2
Unroll the pastry and place in the centre of the floured baking sheet. Sit the second baking sheet, oiled side down, directly on top of the pastry. This helps to stop the pastry rising too much. Bake for 20–22 minutes, until deep golden brown. Remove the top sheet and allow the pastry to cool.
- 3
Spread the softened cream cheese over the pastry using a palette knife or the back of a spoon. Spoon over the pesto and arrange the sliced tomatoes on top. Sprinkle with freshly torn basil leaves and a drizzle of chilli oil.
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