Fresh Tomato Tarts - Eat Love Share

Fresh Tomato Tarts

By on October 6, 2015


Serves 2


  • A selection of heirloom tomatoes, thinly sliced
  • Fresh basil
  • 2 sheets shortcrust pastry
  • Chris’ Traditional Spring Onion Dip
  • Olive oil


  • Preheat oven to 180 degrees Celcius
  • Using a bowl as a template, cut circles from the shortcrust pastry. Place the circles on a tray lined with baking paper, and press down the edges with a fork.¬†Cover the pastry with foil and bake in the oven for 10 minutes
  • When the pastry is just turning golden, remove from the oven and place the sliced tomatoes on top and drizzle with olive oil. Sprinkle with salt and pepper and return to the oven for a further 10 minutes or until golden brown
  • Top the tarts with fresh basil and dollops of Spring Onion Dip and serve¬†while warm

Tomato Tarts