Prep time 15 minutes
Cook time 35-45 minutes
- 300-400g ready rolled puff pastry, preferably all butter puff pastry. Any shape will do.
- 800g medium vine tomatoes, cut into quarters
- 2 tbsp smooth dijon mustard
- 2 tbsp roughly grated parmesan
- 1 tbsp mixed dry herbs or dry oregano
- Drizzle good quality olive oil
- Large pinch sea salt flakes
- Preheat the oven to 180°C fan.
- Roll the puff pastry out to 1cm thickness (it may arrive at this thickness already) and lay on a flat baking sheet. Bake in the oven for 12-15 minutes until golden brown, it will triple in thickness.
- While still warm, press the central area of pastry down so it is flatter, leaving a 2cm border that is still puffed up.
- Use the back of a spoon to spread the mustard over the flattened area. Don’t worry if this looks a little messy. Sprinkle over the grated parmesan.
- Roughly lay the tomatoes on the top, flesh side up. They should be crowded as they will reduce in size when cooked.
- Sprinkle with the herbs and salt and drizzle over the olive oil.
- Return to the oven for 20-30 minutes until the tomatoes have shrunk a little and look slightly roasted.
Rosy’s tips: Switch out the mustard and tomatoes for pesto and sliced courgettes for another easy quick-fix lunch.
Enjoy ! Love, Rosy x