Serves 4
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To serve:

  1. Spread the tomato slices out on a large plate lined with kitchen paper and place more sheets on top. Allow to drain for 5-6 minutes.
  2. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5.
  3. Lightly flour a sheet of parchment paper and roll out the puff pastry on top. Use the tip of a sharp knife to score a 1cm border around the edge of the pastry, being careful not cut all the way through. Use a fork to prick the pastry lightly all over, inside the border. Slide the pastry and parchment onto a rimmed baking tray.
  4. In a small bowl, combine the garlic and one tablespoon of the olive oil. Brush the dough all over with the garlic oil, inside the border.
  5. Arrange the tomato slices over the pastry, inside the border, overlapping slightly. Season generously with lots of salt and black pepper, then drizzle with the remaining tablespoon of olive oil.
  6. Bake for 30 minutes or until the edges of the pastry are golden-brown and puffed. Allow to cool for 8-10 minutes.
  7. In a small bowl, combine the crème fraîche, lemon zest and juice.
  8. Scatter the tart with the fresh basil and serve with the lemon crème fraîche and a mixed salad.

Nutrition Facts

Per Serving: 589kcals, 44.1g fat (12.7g saturated), 42.4g carbs (3.8g sugars), 8g protein, 2.7g fibre, 0.26g sodium