Tomato & basil tarts

by Kathy Slack

A gorgeously colourful and endlessly useful dish from new demo chef Kathy Slack

A puff pastry base filled with the best, ripest rainbow tomatoes and homemade basil oil. 


A small bunch of basil, plus extra for serving
300ml extra virgin olive oil
320g readymade puff pastry
600g mixed heritage tomatoes


Pre-heat the oven to 210C.

Start by making the basil-infused oil. Simply pour the olive oil into a small pan, roughly chop the basil, stalk and all, then add it to the pan. Set over a low heat for 10 mins so the oil is gently warmed and the basil flavours can infuse.

Meanwhile, make the tarts. Roll the pastry into a rectangle, roughly 4mm thick. Cut into 6 equal rectangles to make your pastry bases. Lift onto a lined baking tray, leaving a couple of centimetres between each tart. Using a sharp knife, score a rectangle on the surface of each base, roughly 1cm inside the edges of the pastry to create a border. This will help the edges of the pastry puff up, while the centre stays thin. Be careful not to cut right through the pastry.

Slice the tomatoes and lay them inside the scored rectangles. Pack as many as you can into the space making sure no pastry is left exposed. Season with salt and pepper and drizzle a little of the basil oil over the tomatoes.

Bake in the oven for 15-20 mins, or until the pastry is puffed and golden brown. Remove from the oven, drizzle with more basil oil, scatter with a few basil leaves and serve.

Recipe: Kathy Slack