Name: Tomato and basil tarts
Yield: Serves 2
Ingredients: 1 good clove of new season’s garlic, or other good garlic (no green shoots), very finely chopped; 3 large ripe tomatoes (about 350 g); 3 tablespoons olive oil, plus 1 teaspoon for brushing; 6 large fresh basil leaves; 3 heaped tablespoons sun-dried tomato pesto; 250 g block of puff pastry; ground black pepper; plain flour, for dusting; just over ½ tablespoon fresh lemon juice and a scratch of lemon zest; flaked sea salt

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Years ago, when I was a moody teenager rather than a sulky adult, my mum used to take me to a snazzy restaurant called the Caprice. I always ordered the same things, the tuna with lentils and the tomato tart. I have since become friends with Mark Hix, who used to be the head chef there, and he has generously given me this recipe so that you may enjoy it.

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Ingredients

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