Tomato Summer Tart

Ingredients:

2 ripe tomatoes

2 tbsp cream cheese

1 tsp dijon mustard

1 portion of gluten free puff pastry

1 pinch of dried basil

1 beaten egg

Method:

1. Preheat the oven to 180C

2. Slice the tomato into 0.5 cm slices. Mix the cream cheese and the dijon mustard together.

3. Roll out the pastry so that it is about 0.5 cm thick. Cut out a rectangle and place on a baking tray (I have a silicone mat for the baking tray to ensure that it doesn’t stick). With your fingers, create a small border around the pastry rectangle.

4. Spoon the cream cheese mixture onto the pastry, and spread it out to the borders. It should be about 2mm thick approximately. Place some tomato slices on top, and sprinkle some dried basil on top. Brush the borders of the pastry with the beaten egg.

5. Bake for 25 mins. Great hot or cold.