This easy-to-make dish can be prepared using tomatoes or their more exotic cousins, tomatillos. These are available in several gorgeous colours – the ones I have used here are a deep purple shade and are a little sweeter than the green varieties.
It takes only a couple of minutes to assemble this tart and then it needs about twenty minutes in the oven. It has a wonderful Italian flavour and is a great dish to cook instead of calling for a takeout pizza – and quicker -you get the pizza flavours but with much lighter base and without the calorie-laden cheese.
I like to brush the pastry with olive oil before baking. This adds to the Italian flavour but also helps the tomato, onion and garlic to roast and release their juices. If you’re seriously calorie counting though, you can omit this step. Likewise, you can adjust the amount of parmesan cheese you add. I like to pass plenty around on the side too. Serve with lots of salad and a side vegetable.
Serves: 4 portions
- 1 slab frozen flaky pastry, defrosted
- 2 tomatillos, thinly sliced
- 1 medium onion,thinly sliced into rings
- 1 clove garlic, shaved into thin slices
- Black pepper
- 2 teaspoons olive oil
- ¼ cup parmesan cheese
- Fresh basil leaves
- Preheat the oven to 375 degrees. (Check with the packet to see what your particular brand suggests).
- Roll the pastry into a rectangle on a floured surface.
- Place on a lightly floured baking tin or cookie sheet.
- Brush the pastry with olive oil.
- Arrange the onion slices on the top of the pastry,then the tomato slices and finally the garlic, distributing all items evenly.
- Sprinkle with black pepper.
- Bake for 10 - 15 minutes or until the pastry starts to become golden.
- Sprinkle parmesan over the tart and return it to the oven until the cheese begins to brown.
- Add fresh basil leaves just before serving.
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