Ingredients
1 x 25cm square sheet puff pastry, thawed
1 egg yolk, whisked
8 (400g) black russian tomatoes or other ripe tomatoes, cut into 1cm- thick slices
100g black olives, chopped
Sea salt and pepper
2 tsp extra virgin olive oil
50g goat's curd
10 basil leaves, roughly chopped
Method
Line a baking tray with baking paper and place thawed pastry on it.
With a sharp knife, score a border 2 centimetres in from the pastry edge on all sides. Brush yolk over pastry but don't drip over edges, which prevents pastry layers rising.
Prick all over pastry base with a fork and chill for an hour. Cover a tray with a double layer of paper towel and lie tomato slices on top. Cover with more paper towel and leave to drain while pastry chills.
Preheat oven to 200C. Bake pastry sheet for 10 minutes, then lower oven to 170C and cook for a further 15 minutes.
Remove pastry from oven. If the middle has risen, press it down lightly with a dry tea towel to leave a risen pastry edge around the outside.
Spread chopped olives over the base then cover with tomato slices, slightly overlapping. Season with a little salt and pepper, then drizzle with olive oil.
Return tart to oven for 15 minutes, then cool slightly on a cake rack. Transfer to a chopping board and use a serrated knife to cut into 6 rectangles.
Top each portion with a dollop of goat's curd and chopped basil, season again, if desired, and serve.
