Hearty Tomato Tart

Serve with a large green salad to make a delicious light lunch


Serves 2

1 sheet ready rolled puff pastry

1 egg yolk, beaten

250g mixed baby tomatoes

1 tablespoon low fat cream cheese

Drizzle olive oil

Freshly ground black pepper

Pinch LoSalt

Fresh basil

  • Preheat the oven to 180 ̊C.
  • Open out the ready rolled puffed pastry and cut out a large heart shape,

    putting the scraps of pastry aside to make something else!

  • Score around the heart shaped pastry, 1cm from the edge. (Make sure you

    only go half way through!)

  • Brush the pastry with beaten egg yolk – setting aside the remaining egg.
  • Pop in the oven for 8 mins
  • Meanwhile slice the baby tomatoes
  • Mix the low fat cream cheese with the remaining egg yolk
  • Take the pastry out of the oven and spread the crème cheese mixture over

    the pastry and cover with the sliced tomatoes

  • Drizzle with olive oil and season with freshly ground black pepper and a pinch

    of LoSalt

  • Pop back in the oven for 10-12 mins
  • Serve hot with some fresh basil leaves on top
  • Enjoy!