Tomato and Basil Puff

 

Ingredients

 

Serve 4

• 1 lb/500 g tomatoes

• 1 bunch fresh basil

• 1 tbsp extra-virgin olive oil

• 8 oz/250 g frozen puff pastry, thawed

• salt and freshly ground black pepper to taste 

Cream Sauce:

• 2/3 cup/150 ml single/light cream

• juice of 1/2 lemon

• 1 shallot, finely chopped

• 1 tsp finely chopped chives

• salt and freshly ground black pepper to taste

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Cut the tomatoes in half and squeeze out the juice and seeds.

2. Use a sharp knife to slice the tomatoes thinly and lay them on kitchen towels to absorb any excess liquid.

3. Turn them over to drain the other side on a clean paper towel. Process half the basil with the oil in a food processor or blender until pureed.

4. Roll the dough out to 1/8 inch (3 mm) thick. Brush with the basil oil.

5. Arrange the tomato rings on top of the pastry and brush again with the basil oil. Season with salt and pepper. 

6. Bake for 15-20 minutes, or until risen. . Garnish with the remaining basil.

7. Cream Sauce: Beat the cream and lemon juice in a small bowl. Mix in the shallot and chives and season with salt and pepper.

8. Serve the puff hot or at room temperature with the cream sauce.