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Serves 6
Prep time 15 minutes
Cook time 35-45 minutes

Ingredients:

  • 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


Method:

  1. Preheat the oven to 180°C fan.
  2. 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.
  3. While still warm, press the central area of pastry down so it is flatter, leaving a 2cm border that is still puffed up.
  4. 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.
  5. Roughly lay the tomatoes on the top, flesh side up. They should be crowded as they will reduce in size when cooked.
  6. Sprinkle with the herbs and salt and drizzle over the olive oil.
  7. 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

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