These summery tarts are perfect for a light lunch. Make ahead and pack for a picnic on a sunny day. For the rough puff pastry, place the flour in a mound on a clean work surface and make a deep ...

Nothing says summer dining like Marcus Wareing’s puff pastry tart, with layers of roasted tomato sauce, garlic and tapenade. Preheat the oven to 180C/160C Fan/Gas 4. Put the puff pastry on ...

It’s no secret that I love Greek food and with tomatoes, olives, oregano and feta this tart is a real nod to ... Keep a roll of puff pastry in the freezer and you’re always ready to go.

Add the chopped tomatoes, tomato paste, chilli ... Step 4: Roll out the puff pastry to about 3mm thick, and use a large cutter (about 12cm in diameter) to create six discs. Line a baking tray ...

Spread 50ml cold béchamel sauce onto each pastry round, along with a few dashes of Dijon mustard. Add 50g of gruyere cheese. Cover the tarts with 6 or 7 thin slices of tomato about 3mm (1/8in ...

One of my favorite dishes was the Heirloom Tomato Tart, because of not only ... then spread the mixture evenly over the ...

The tomato tart is oh-so pretty and perfect for ... the year when they are big and luscious in the garden. Ready-made puff pastry is a no brainer. It can be thawed and rolled in no time at all.

Preheat the oven to 425 degrees. Toss the sliced onions with salt and pepper. Melt the butter in a large sauté pan over medium heat. Add the onions and cook, covered, for about 15 minutes.

Related: Heirloom Cherry Tomato Tart 1. Preheat oven to 425°F and make sure the pastry dough is thawed out. 2. Bring a pot of water to a boil and also prepare an ice bath in a separate bowl.

She suggested you should serve it with a simple leafy salad. Tomato, Onion and Cheddar Tart Serves 6–8 Preparation time: 45 minutes (plus one hour to rest the pastry and more for cooling) Cooking time ...