Tomato Tarts

My son, Rowan, brought this recipe back from his French exchange.
Ingredients
8 ripe medium sized tomatoes
2 Tblsp finely chopped fresh basil
4 ozs 125mls olive oil
2 Tblsps tomato puree
salt and pepper
sugar
1/2 tsp fresh thyme leaves
12 extra basil leaves, roughly torn up
1lb 450g puff pastry
Method
Mix the chopped basil with 1 1/2 Tblsps of oil and set aside for 5 minutes, then mix with tomato puree.
Roll out the puf pastry, thinly, and cut into 12 circles 8 ins 20cms in diameter. Prick the circles with a fork and lay on an oiled baking sheet. Spread the basil and tomato puree mixture over the circles. Leave a 1/2 ins 1 cms border around the edges.
Pre-heat oven to 450F, 230C, Mk 8.
Slice the tomatoes thinly, discard the juice. Arrange the tomato rings on the pastries. Season with salt and pepper and a sprinkling of sugar. Scatter over the thyme.
Bake in the oven for 5 minutes. Then brush generously with olive oil and return to the oven for 8 minutes until brown.
Garnish with torn basil. Serves 4 people.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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