Ingredients
1x 320g ready rolled pastry
150g cream cheese
1 bunch spring onions, sliced
2 tbs basil, chopped
45g Parmesan cheese, grated
220g Piccolo cherry tomatoes
1 egg, beaten
150g cream cheese
1 bunch spring onions, sliced
2 tbs basil, chopped
45g Parmesan cheese, grated
220g Piccolo cherry tomatoes
1 egg, beaten
Method
- Preheat the oven to 200 Fan. Put the baking sheet into the oven.
- Unroll the pastry onto the baking paper. Using a knife score a ½ can border around the edge. Prick the middle of the baking paper with a fork.
- Spread the cream cheese over the surface. Sprinkle with the spring onions and basil.
- Slice and quarter some of the tomatoes.
- Scatter over the Parmesan + Gruyere cheese. Put the tomatoes on top, including some whole tomatoes. Season well.
- Brush the edge of the pastry with the beaten egg.
- Slide the tart on the baking paper onto the hot baking sheet from the oven.
- Bake the tart for 25 minutes until golden and crisp.
