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The Review - FOOD & DRINK - Cooking with CLARE
Published: 16 August 2007

Roasted tomato tart with pesto and thyme

Great recipes can grow from simple ingredients

It’s time to try out some temptingly tasty ideas

Clare Latimer suggests ways of getting
children to sample new flavours and find out where food comes from

NOW is the time of year when with luck you may have time to invent and try out new recipes.
Going on holiday and getting out and about with a little time on your hands gives a good chance to introduce children to new tastes and let them see where the food comes from.
It’s fun for them, and if they think that they have discovered it they may be more inclined to taste new produce.

Roasted tomato tart with pesto and thyme
This is a good recipe for children to concoct and they often come up with great ideas for the topping.
You could easily use other vegetables, herbs and cheeses, so let them have their say and then they may be tempted to eat their vegetables!
Serve with a good, green salad.

Ingredients
Serves 4
250g pack puff pastry
2 tbsp tomato pesto
200g sheep or goat’s cheese, sliced
3 ripe tomatoes, thinly sliced
1 tsp fresh thyme leaves, roughly chopped
Salt and freshly ground black pepper
1 generous handful rocket
Little olive oil.

Method
Preheat the oven to 200C, 400F gas 6. Roll out the pastry to a 24cm x 30cm oblong and place on a large, greased baking sheet.
Lightly score a line about 2cm in from the edge of the pastry with a sharp knife. This will form an edge round the tart when the pastry is cooking.
Spread the pesto evenly over the inner square of the pastry. Place the cheese slices on top and then add the tomato slices in layers. Sprinkle over the thyme, and season with salt and freshly ground black pepper.
Place in the oven and cook for 25-30 minutes until the pastry is well- risen and golden. Put the rocket on top of the tart and pour over the olive oil. Serve immediately.

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