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How to Make a Tomato Tart
Method
Preheat oven to 180°C (or 160°C fan-forced). Remove pastry from freezer and allow to thaw. Cut tomatoes in half lengthways and place in a mixing bowl. Add all remaining ingredients, except the egg, to the bowl. Toss to coat. Line a large baking tray with greaseproof paper. You will need to add a little more width to each side of the pastry sheet. Cut one of your pastry sheets into 4 even strips. Overlapping by about 1cm, lay one piece onto each side of the second pastry sheet. You can dip your finger in water and use it as a glue to join the pieces of pastry together. Press down with fingers to seal. Roughly roll up the sides of pastry until you have a circular shape with a diameter of roughly 25cm. Not all sides will have an even thickness, which is expected. Carefully place pastry onto the baking tray and add the tomatoes to the centre of the tart, using your fingers to sort them into a semi-arranged pattern. Brush the egg over the sides of the pastry. Bake in the oven for 30-40 minutes or until pastry is golden brown and tomatoes are starting to caramelise. Garnish with basil leaves and serve immediately.
