Spring watercress and triple tomato tart
- Heat oven to 200 degC. Place pastry sheet on an oven tray. With the tip of a sharp knife, score a 1cm-wide frame around the edge of the pasty square. Brush this frame with egg glaze (egg, lightly beaten with 1 tbsp milk). 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.
Tip: Pricking pastry all over with a fork stops the filled part of the pastry puffing when cooked, leaving the filling ingredients undisturbed. If you forget to prick the pastry before cooking the tart and you notice it puffing in the oven, simply pierce the puffed part with the tip of a knife and it will deflate.