Cheese and tomato tarts

Puff pastry tart with pesto, tomato slices, cheese, more tomatoes, more cheese, herbs, sea salt and anchovy fillets.  Baked 15 mins at 220C.  Served with glazed carrot batons and French beans, both straight from the garden, crushed peas, butternut squash roasted with caraway seeds, steamed spinach, also from the garden, and (missing from the photo..) mashed, buttered parsnips, a thick Hollandaise sauce and a parmesan crisp with crushed pepper and smoked paprika.

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