Also known as Pizza Tart
We’ve made this tart in a couple of our schools and family food learning sessions this year, and since it goes down so well we wanted to share it. There are lots of tasks young children can get involved with, tomatoes are soft so should be easy to slice under supervision – don’t forget to use the bridge and claw technique we teach in class. There’s also the pastry rolling, cheese grating and egg wash brushing
The tart will serve 2 hungry adults, or 4 little mouths, or you can use the whole pack of puff pastry and double the quantities to serve double the people.
Ingredients
125g soft cheese such as Ricotta, Philadelphia or supermarket own brand
1 teaspoon Dijon mustard
6 medium-sized ripe tomatoes (different colours if possible), or equivalent cherry tomatoes
185g ready rolled out puff pastry (a full pack is usually 375g)
A handful grated mature cheddar
1 egg, lightly whisked
Fresh basil for topping
Black pepper
Method
Pre-heat the oven to 180˚C (fan).
Weigh out the cream cheese into a small bowl, and mix together with the mustard and a little black pepper. Stir until smooth.
Cut the tomatoes into slices around 6mm thick slices, or split the cherry tomatoes in half.
Unroll the pastry into a rectangle straight onto a baking tray large enough to accommodate it, roll it out a little so it stretches to 20cm x 24cm. With a knife mark a border the thickness of 1-2cm around the edge. Don’t cut through the pastry.
Spread the soft cheese on the pastry, but inside the border, then arrange the tomato slices on top, slightly overlapping them like fallen dominoes.
Scatter a handful of grated cheddar cheese over the top and brush an egg wash all around the exposed pastry edges.
Put the tart in the oven for 20 mins or until the pastry is golden and the tomatoes are cooked.
Scatter over the fresh basil.
Recipe inspired by BBC Food