Ingredients
- 1 roll ready-rolled puff pastry
- 1 egg, whisked
- Roasted Isle of Wight mixed sweet pointed peppers
- 250 g cream cheese (full-fat works best)
- 50 g parmesan cheese, finely grated
- 750 g mixed Isle of Wight tomatoes
- (about 1 large, 2 medium, and a handful of cherry)
- 1 red onion, sliced into thin rounds
- Roasted aubergine (sliced or chopped)
- Capers, to taste
- Fresh basil leaves
- Salt and freshly cracked black pepper
- Olive oil (for drizzling)
- Optional: fennel and sesame seeds for the crust and a feta crumble on top.
Nutrional information
1. Prepare the Puff Pastry
Remove the puff pastry from the fridge and allow it to rest for 10 minutes before unrolling it onto a baking tray lined with parchment paper.
Using a sharp knife, lightly score a border about 3 cm from the edges, being careful not to cut all the way through - this will help create a raised edge.
Brush the entire surface of the pastry with the whisked egg.
2. Bake the Pastry
Bake according to the package instructions until golden brown and puffed - usually 15–20 minutes.
Remove from the oven. If the center has risen too much, gently press it down with the back of a spoon to create an even surface.
3. Prepare the Toppings
In a mixing bowl, combine the cream cheese and grated parmesan. Season generously with salt and black pepper. Mix until smooth and creamy.
Slice the tomatoes into rounds about 1 cm thick. Leave cherry tomatoes halved or whole for variety.
4. Assemble the Tart
Spread the parmesan cream cheese mixture evenly across the baked pastry base.
Arrange the tomatoes, roasted peppers, aubergine, and red onion slices over the creamy base.
Scatter over capers, fresh basil leaves and sliced green chilli.
Drizzle generously with good-quality olive oil and sprinkle with flaky sea salt and freshly cracked black pepper.
