By Jane Curran published
Summer is the perfect season to get your hands on some wonderful in-season tomatoes and make a delicious tomato, soured cream and black olive tart.
Not only is the tart delicious, but it is also super quick and easy to make, so you won't have to spend hours over a hot stove in the (hopefully) lovely summer weather.
It's also nutritious, and the kids will love it because it's like a healthy pizza - which makes it far more popular than salad! You can serve it for lunch or even as a light snack to keep the whole family going. Give it a go - it's a real treat!
HOW TO MAKE TOMATO, SOURED CREAM AND BLACK OLIVE TART
Heat the oven to 180C fan, gas 6. Roll out your sheet of pastry, then sprinkle a large baking tray with half the flour and half the polenta. Put the pastry on top and sprinkle over the remaining flour and polenta, then prick in several places with a fork. Bake in the hot oven for 8-10 minutes or until beginning to turn light golden brown.
Spoon the soured cream over the pastry, leaving a 2cm border around the edge. Pile on the tomatoes, crumble over the goats' cheese, top with the Parmesan and season with salt and pepper. Pop back in the oven for a further 6 minutes. Remove from the oven, and sprinkle over the black olives and torn basil. Serve with a green salad.
- 320g ready-rolled puff pastry
- 20g plain flour
- 20g polenta
- 150ml soured cream
- 300g small heritage tomatoes, halved
- 80g soft goats' cheese, crumbled
- 20g Parmesan, grated
- 25g pitted black olives
- Small handful basil, torn
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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