Puff Pastry Tomato Tart

Lots of lovely tomatoes & basil growing in the garden at the moment so of course I had to make this quick, yummy tart.

Ingredients

• 1 puff pastry thawed from frozen - serves two with a side salad
• 2 tbsp olive oil divided
• 1 pint baby tomatoes halved
• 1 tsp oregano - I used fresh sprigs and threw on top but remove before eating otherwise you end up with stalks in your teeth!
• sea salt and freshly cracked pepper to taste
• optional: fresh basil leaves, feta cheese (or cheese of choice), pesto

Method

1. Preheat oven to to 180°C and line a tray with baking paper.
2. Add the puff pastry to the lined baking tray. (I buy mine pre-rolled, but if you need to roll it, then roll into a small rectangle.)
3. Brush the puff pastry with olive oil or pesto - I found using both makes the base a little soggy unless your pesto is on the dry side. Then add the tomatoes cut side down to the pastry and if using feta, roughly chopped feta thrown on top.
4. Brush the tops of the tomatoes with olive oil, then sprinkle with oregano, sea salt, and freshly ground pepper.
5. Fold the edges of the pastry up to meet the tomatoes. Then bake in preheated oven 20 minutes or until tomatoes are cooked and pastry is golden brown.
6. Sprinkle with chopped basil and serve warm and enjoy!