The other night I needed something quick to whip up for dinner, but I wanted to make something that was going to be more exciting than a freezer pizza. After a rummage around the fridge I saw that I had a packet of puff pastry along with some good ripe tomatoes that had to be used up, so I figured a roasted garlic and tomato tart would do nicely.
Apart from having to roast the garlic for half an hour this is a pretty speedy and easy to create dinner, but most importantly, it also tastes out of this world.
I’ve kept my tart fairly simple by going for the roasted garlic and tomato topping, but you could easily make the tart with a topping of thinly sliced courgettes with green olives, pesto and spinach, bacon and cheddar cheese, or roasted peppers with mozzarella. Your options are extensive to say the least.
I served my roasted garlic and tomato tart with a drizzle of sweet balsamic glaze which massively complemented the roasted garlic and tomatoes. It went beautifully with a fresh, green salad that was tossed in a light French salad dressing. This tart is a perfect example of how it’s the simplest things in the culinary world that often bring the most amount of pleasure.
1 whole garlic bulb
1 tbsp of sunflower oil
500g block of puff pastry
6 ripe tomatoes (each cut into eight wedges)
20 pitted black olives (cut in half lengthways)
1 small onion (thinly sliced)
1 tbsp American mustard
50g Violife Pizza Mozzarella
Freshly ground black pepper
Preheat your oven to 200C/180C Fan/400F/Gas mark 6.
Cut the tip off the garlic bulb, drizzle with 1 tbsp of sunflower oil, wrap in tin foil and roast in the oven for half an hour. Remove from the oven and let it cool.
In the meantime, line a baking tray with a sheet of greaseproof paper.
Roll out the block of puff pastry so that it just fits your baking tray.
Using a knife, lightly cut a line around the outside of the pastry (about 1 cm away from the edge), but try not to cut all the way through the pastry. Prick the interior all over with a fork.
Once the garlic is cool enough to handle, squeeze the garlic pulp out of the cloves and put it in a bowl.
Add 1 tbsp of American mustard to the garlic puree and mix.
Spread the garlic and mustard puree all over the inside of the puff pastry (avoiding the outer edge) before placing the sliced onions, tomato wedges and black olives on top.
Sprinkle with salt, pepper and the grated vegan mozzarella.
Bake in the oven for about 25 minutes or until the pastry is golden brown and your toppings are cooked through.
Serve either as it is or with a drizzle of balsamic glaze. Bellissimo!