Tomato tart with mustard potatoes recipe

Tomato tarts with mustard potatoes

Celebrate juicy tomatoes at their summery best with this simple tomato tart recipe, perfect for an easy summer lunch or weeknight dinner. Sweet sundried tomato paste adds a layer of extra flavour to the buttery puff pastry – serve with peppery mustard-dressed potatoes and broccoli.

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 4 people

Preparation

Preheat the oven to gas 4, 180°C,
 fan 160°C. Unroll the pastry sheet and cut it
 into 4 equal rectangles. Score a 1cm border around each rectangle, then transfer to a 
large, lightly oiled baking sheet.


Spread 1 tsp sundried tomato paste over each tart, staying within the border, then arrange the tomato slices on top. Drizzle over the olive oil and vinegar, then scatter over the sugar and capers. Bake for 20-25 mins until risen and golden.


Meanwhile, cook the potatoes in a large 
pan of boiling water for 10-12 mins until
 tender, adding the broccoli for the last 4 mins. Drain well. Whisk together the oil, mustard and lemon juice; season and toss with the potatoes. Serve with the tarts and broccoli.

 

Ingredients

375g sheet ready-rolled light puff pastry
4 tsp sundried tomato paste
400g salad tomatoes, sliced
1 tbsp olive oil, plus extra for greasing
1 tbsp balsamic vinegar
1 tsp caster sugar
2 tbsp capers
250g broccoli, broken into florets

For the mustard potatoes
500g new potatoes, halved
2 tbsp olive oil
½ lemon, juiced

 

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Ingredients

375g sheet ready-rolled light puff pastry
4 tsp sundried tomato paste
400g salad tomatoes, sliced
1 tbsp olive oil, plus extra for greasing
1 tbsp balsamic vinegar
1 tsp caster sugar
2 tbsp capers
250g broccoli, broken into florets

For the mustard potatoes
500g new potatoes, halved
2 tbsp olive oil
½ lemon, juiced

 

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Preparation

Preheat the oven to gas 4, 180°C,
 fan 160°C. Unroll the pastry sheet and cut it
 into 4 equal rectangles. Score a 1cm border around each rectangle, then transfer to a 
large, lightly oiled baking sheet.


Spread 1 tsp sundried tomato paste over each tart, staying within the border, then arrange the tomato slices on top. Drizzle over the olive oil and vinegar, then scatter over the sugar and capers. Bake for 20-25 mins until risen and golden.


Meanwhile, cook the potatoes in a large 
pan of boiling water for 10-12 mins until
 tender, adding the broccoli for the last 4 mins. Drain well. Whisk together the oil, mustard and lemon juice; season and toss with the potatoes. Serve with the tarts and broccoli.