Slow-roasted tomato tart
800 g, halved or quatered if large
Jus-Rol Ready Rolled Light Puff Pastry Sheet
340 g, uncooked
125 g, very thinly sliced
1 tablespoon(s), handful
- Preheat the oven to 160°C, fan 140°C, gas mark 3. Put the tomatoes in a large roasting tin and drizzle over the oil and vinegar, then scatter over the chilli flakes. Season to taste and roast for 1 hour, until the tomatoes are starting to dehydrate. Remove from the oven and set aside.
- Increase the oven temperature to 200°C, fan 180°C, gas mark 6 and line a baking sheet with baking paper. Unroll the pastry and trim the edges to a 20cm x 30cm rectangle, discarding the trimmings. Put the pastry on the prepared baking sheet and score a 1.5cm border. Prick the inner rectangle all over with a fork. Bake for 15 minutes, until the pastry has risen and is starting to turn golden.
- Remove from the oven and arrange the tomatoes on the inner rectangle, leaving the border uncovered. Top the tomatoes with the mozzarella and return to the oven for another 10-12 minutes, or until the mozzarella is melted and golden. Remove from the oven and scatter over the basil leaves to serve.