Watercress and triple tomato tart
1 Sheet pre-rolled puff pastry 1 egg, lightly beaten with 1 tbsp milk, to glaze 1½ tbsp tomato paste 3 fresh, ripe tomatoes, sliced Salt and freshly ground black pepper ¹/³ cup sun-dried
- Heat oven to 200 deg C. Place pastry sheet on an oven tray. With the tip of a sharp knife, score a 1cm-wide frame around the edge of the pastry square. Brush this frame with egg glaze. Prick the central square of pastry sheet all over with a fork.
- Spread tomato paste evenly over central square of pastry, taking care not to cover the frame. Randomly arrange the fresh, sliced tomatoes on top of the tomato paste. Season with salt and pepper.
- Bake for 15 to 20 minutes or until pastry frame is puffed and golden brown. Remove to cool. Scatter warm tart with sun-dried tomatoes and watercress. Serve immediately.