250g/9oz homemade puff pastry or butter-rich ready-made pastry, thawed if frozen
500g/1lb 2oz large ripe tomatoes
8 large fresh basil leaves, shredded
90ml/3fl oz olive oil
1 tbsp balsamic vinegar
sea salt and freshly ground black pepper
Recipe Directions
1. Heat the oven to 220C/425F/Gas 7.
2. Roll out the pastry on alightly floured board to the thickness of a #1 coin. Cut out four 10cm/4in rounds and place on a heavy metal baking sheet. Prick each round several times and chill for 20 mintues.
3. Place another metal sheet on top of the pastry rounds and bake for 5 mintues. Turn the rounds over and bake for another 5-7 minutes until crisp and golden.
4. Remove the pastry and two sheets and discard the top one. Reduce the oven to 190C/375F/Gas 5.
5. Dip the tomatoes for a few seconds in boiling water then peel. Slice thinly into rounds. Arrange the tomato slices on each pastry rounds, building them up in the centre. Remember they shrink on cooking so use them all.
6. Season and sprinkle over half the basil. Drizzle with half the oil. Return the tarts to the oven and bake for about 7 mintues, glazing again with more oil.
7. Finally, when the tomatoes are softened, remove and drizzle with the last of the oil, all the vinegar and scatter over the last of the basil.
8. Cool on a tray a few moments before sliding on to four serving plates. Serve warm
