- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes plus 1hr resting
- Effort: easy
- 500 g block shop-bought puff pastry
- flour, for dusting
- 8 ripe tomatoes
- 1 tbsp freshly grated parmesan
- 1 large handfuls rocket
- 1 1/2 tbsp olive oil
- 4 tsp balsamic vinegar
- goats' cheese, to taste
1. Preheat the oven to 180C/gas 4.
2. To make the pastry discs for the tarts, cut the block of puff pastry into quarters. Using a rolling pin, roll each piece to a circle 3mm thick and 14cm in diameter.
3. Prick the discs all over with a fork. Put the discs on a plate and leave to stand in the fridge for 20 minutes.
4. Find two baking trays of even size and cut two sheets of parchment paper the same size as the trays. Lay a sheet of paper on one tray and arrange the four discs on the paper, taking care to spread them out. Place a second piece of parchment paper on top of the discs and then place the second tray on top of the paper. Place a weight on the top tray to hold it down, such as a brick covered in tin foil.
5. Bake the discs for about 8 minutes and then check them. They should be golden-brown and flat. While the pastry is in the oven, prepare the tomatoes: slice the tomatoes crosswise with a sharp knife into slices about 3mm thick.
6. When the discs are golden-brown, remove from the oven. Lay them out and sprinkle with the parmesan. Lay slices of tomato on top of the cheese. Set aside for up to 30 minutes.
7. Before serving, put the tarts back in the oven at the same temperature to bake for a further 6-8 minutes.
8. In a mixing bowl, drizzle the olive oil and balsamic vinegar over the rocket leaves and toss to cover. Remove the tarts from the oven, top with the dressed rocket leaves and crumble the goats cheese on top. Serve.
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