Once upon a time, I was rifling through our fridge and convinced that we had nothing for lunch. We had an odd-bod selection of leftover ingredients and a roll of pastry from a recipe I never got round to trying. A few minutes later and I’d thrown together a makeshift tart that was seriously tasty. Since then, I’ve made it a fair few times and called my housemates and family in to taste test. So far it’s been met with glowing reviews, which is great since it is literally the easiest thing ever.
Oh and it tasted pretty damn good as leftovers too, if you can get people to stop eating it.
This ‘recipe’ (if I can even call it that) will tell you the basic instructions that I follow and ingredients that I use but you can mix it up with whatever you have in your fridge. I’ve tried peppers, chorizo, cheddar cheese and even folded it up into little pastries to take to work!
While some of you may be wondering why I’m sharing something so simple, the whole point of this Food for the Fearful mini series is to share super easy recipes that you can make with minimal equipment, fuss and stress. I’m not a particularly confident cook so having a few dishes that I can make with ease is really important to me. The fact that they can be done in very few steps is a massive bonus too!
Shall I stop rambling and get on with it?
I think so too.
To make the world’s simplest cheese and tomato tart, you will need:
- 1/2 a sheet of pre rolled puff pastry ( I tend to use Tesco’s)
- A handful of cherry tomatoes, quartered
- Approximately 2tbsp of soft garlic and herb cheese (I used Philadelphia whipped garlic and herb cheese here since it spreads to well but Boursin also works)
- 1 egg, mixed together
To get started with the recipe itself you should:
- Preheat your oven to 180c.
- Roll out your pastry and spread the soft cheese on it, leaving a margin of about an inch the whole way round.
- Sprinkle on your tomatoes, or any other topping that you choose to use.
- Fold the margin in on itself until there is a raised edge the whole way round. This serves as a barrier for any escaping ingredients and will turn into a tasty pastry border when cooked.
- Brush the egg onto the pastry border you just made.
- Pop it into the oven for 20-25 minutes or until the pastry is well risen and has a beautiful golden colour
If you’re wanting to make this for dinner, serve it with some salad or you can just steal a slice for lunch there and then. It lasts surprisingly well and you can always throw it in the microwave the next day.
Like I said, feel free to mix up the toppings with what you have in your fridge or whatever you fancy that day and you have the simplest tart recipe. It’s great for an al fresco lunch in the sun, especially since it looks way more impressive than it should for how little work is involved!