Sun-dried tomatoes were completely over-used in the 1990s, but they shouldn’t be disregarded in a dish like this, where they are blended into a smooth paste with a little oil, they give the tarts a nice intensity.
Try this delicious creation from our friend, Mark Hix.
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4 butter puff pastry rectangles, rolled to 3-4mm and cut to about 8x10cm
50g sun-dried tomatoes in oil
4 medium ripe tomatoes
Salt and freshly ground black pepper
For the crumb topping
20g fresh white breadcrumbs 60-80g
Finely grated Black Cow deluxe cheddar
1⁄2tbsp chopped parsley
15g butter, melted
Preheat the oven to 200C/gas mark 6. Blend the sun-dried tomatoes in a food processor with enough of the oil to form a smooth paste. Dock the pastry with a fork to prevent it rising in the oven, place on a baking tray and bake for 5 minutes, then remove from the oven.
Mix all the topping ingredients together, and put to one side. Spread a layer of the sun-dried tomato paste on each tart, then cut each tomato into 5 or 6 slices and arrange on top.
Season, then brush a little of the sun-dried tomato oil over the tomatoes and bake for about 10 minutes; then scatter the crumb mixture over the top and return to the oven for a couple of minutes; serve immediately.