This will forever remind me to keep puff pastry in the freezer! This one is a must try. I made some minor tweaks, I halved the tomatoes and baked it with the prosciutto. This gave an interesting crispy salty texture with the pastry. I used only one clove of garlic and thought that was enough for me but if you’re a huge garlic fan stick to the recipe.
- 4 sheets (680g) store-bought puff pastry, thawed
- 500g mixed heirloom cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, sliced
- 2 tablespoons oregano leaves
- sea salt and cracked black pepper 1 burrata, halved
- 8 slices prosciutto
- 2 tablespoons small mint leaves
- 2 tablespoons small basil leaves
Preheat the oven to 200C (400F). Cut 4 x 200cm rounds from the pastry. Place 2 rounds on the baking trays lined with non-stick baking paper, top with the remaining 2 rounds and press to secure.
Cut a slit in the side of each tomato and squeeze to release the juice and seeds. Place the tomatoes, oil, garlic, oregano, salt and pepper in a bowl and toss to combine. Divide the tomatoes between the pastry bases and back for 15 – 20 minutes or until the pastry is golden. Top the tarts with the burrata, prosciutto, mint and basil to serve. Serves 4
Donna Hay – The New Easy pg 12