Tomato & Manchego Tapas Tart

Please send me on holiday to Barcelona, if only to escape London for a glass of carver and a few plates of tapas in the Spanish sun shine! do follow the link to easyjet Barcelona holidays

http://holidays.easyjet.com/spain/barcelona/barcelona-inner-city-breaks.htm

So in vain of re-creating the flavour of Barcelona’s bustling tapas bars I put together a classic tomato tart for lunch, roasting your tomatoes really intensifies their flavour and locks in the sweetness, even people who aren’t fans of tomato seem to like them roasted, they are a versatile ingredient and well worth a try.

8 ripe tomatoes
Fresh or dried thyme leaves
Good Spanish Olive oil
Salt and pepper
1 block of ready made puff pastry
Flour for dusting
1 egg beaten
2tbsp tapenade

100g  Manchego or goats cheese
Hand full of basil leaves

Preheat the oven to gas 2 150c
Cut the tomatoes into 1/2cm slices and place on a greased baking tray sprinkle with salt and pepper the thyme leaves and drizzle with a little more olive oil roast in the oven for 20 minutes.
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8 ripe tomatoes
Fresh or dried thyme leaves
Olive oil
Salt and pepper

Turn the oven up to gas 7, 220c
Lightly flour your surface and roll out the puff pastry to around 2cm thick. Place on a baking tray and lightly score 2cm border into the pastry, prick the inside of the base all over with a fork to prevent from rising. Brush with the beaten egg and bake in the oven for 12 minuets.
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1 block of ready made puff pastry
Flour for dusting
Beaten egg

Remove the pastry from the oven, with a fork press the pastry inside the border down to make level; spoon over the tapenade, carefully layer with the roasted tomatoes lightly cover with foil and return to the oven for a further 5 minutes.
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2tbsp tapenade
Roasted tomatoes

Remove from the oven, leave to cool slightly before crumbling over the cheese and topping with freshly torn basil leaves.
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100g Manchego cheese
Hand full of basil leaves