This tart uses ROUGH PUFF PASTRY, our first attempt at pastry with the GFC! We use some of the abundant tomatoes from the garden for a tart tasting of summer.

Serves 4

1 lot of ROUGH PUFF PASTRY (see recipe)
1 tbsp pitted black olives, roughly chopped
6 sun-blushed tomatoes (or oven-dried tomatoes), roughly chopped
6 basil leaves, finely shredded
2 spring onions, finely sliced
1 tsp capers, finely minced
1 garlic clove, peeled and minced
1 pot chimichurri sauce (pre-made)

Start by making the ROUGH PUFF PASTRY according to the recipe.

Mix together all the ingredients (except the pastry and chimichurri sauce) to create a delicious tomato topping. You can add other soft herbs or vegetables to this if you like.

To assemble the tarts:

Remove your pastry from the fridge and lightly dust the work surface and the top of your pastry with a little flour. Roll the dough into a large circle shape by rolling from the centre to each end, not flattening the end points. Turn the pastry so the flattened out corners are at the top and bottom. Again, roll from the centre towards the points nearest and farthest to you, stopping short of the top and bottom. Roll the thicker areas and you will begin to see a circle forming. Transfer to the baking tray on top of the greaseproof paper and chill for 10 minutes.

Preheat the oven to 190C.

Once the pastry is cold, fill the centre of the dough circle with the tomato mixture, leaving a 4cm edge uncovered around the pastry disc. Crimp the edges inwards to create a round and pretty tart.

Bake the tart (also known as a galette) until the crust has visibly puffed and baked to dark brown and the base is crisp, about 30-40 minutes. Rotate the baking tray at the midway point to ensure even baking. Remove from the oven and serve hot or at room temperature drizzled with the chimichurri sauce.

This recipe is shared as part of the Good Food Club. We are very grateful for funding from The National Lottery Community Fund, distributed by the Landworkers’ Alliance, which has allowed us to offer a pilot of the Good Food Club this year. Thanks to National Lottery players for making this possible.