Page title and description

Tarte fine à la tomate et au pistou
Ingredients
- 2 tbsp fresh basil, finely chopped
- 120ml olive oil
- 2 tbsp tomato purée
- 450g puff pastry
- 6 ripe medium-sized tomatoes
- sugar
- ½ tsp fresh thyme leaves
- 12 extra basil leaves, roughly torn up
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
25 min
PT25M
-
Step 1
Preheat oven to 230°C/Gas 8. -
Step 2
Mix the chopped basil with 1½ tablespoons of the olive oil and set aside for 5-10 minutes, then mix with the tomato purée. -
Step 3
Roll out the puff pastry very thinly (it's probably easiest to do this in 2 halves) and cut out six 20cm diameter circles. Prick all over with a fork and lay them on oiled baking sheets. -
Step 4
Spread the basil and tomato purée mixture over the circles, using a brush, leaving a 1cm border all the way round the edges. -
Step 5
Slice the tomato rings on the pastry. Season with salt, pepper and a little sugar. Scatter over the thyme. Bake in the oven. -
Step 6
After 5 minutes, brush the tarts generously with olive oil and return to the oven for a final 5-8 minutes until nicely browned. Serve immediately, scattered with a few torn up basil leaves.