For a delicious and quick meal which can be for a snack, lunch, picnic or your evening meal, using some slow-roasted tomatoes– I took mine out of the freezer. I froze a boxful in the summer when I had a glut of these rich red beauties.
They only take about 1hour to defrost at room temperature and I drain them off. As they have been previously cooked they will brown quicker, so it’s important to keep an eye on them when using them in any cooked dish.
This could be called a Christmas leftover tart as I have also taken some slices of gammon ham which I cooked for Boxing Day and had some slices over which I wrapped well and froze.
Brie, Gammon and Roasted Tomato Tart
- 375 g pack all-butter puff pastry
- 6 slices gammon ham
- 175 g Somerset brie cut into thin slices
- Salt and ground black pepper
- 18 slow-roasted tomato halves
- 1 tbsp olive oil
- 2 tbsp pine nuts
- Roll out pastry, 25cm x 30cm, on a lightly floured surface.
- Place on a sturdy baking sheet. Score a 2cm border around edge. Prick inside border with a fork. Chill for 30 mins.
- Preheat the oven to 220°C / Gas Mark 7.
- Put the gammon slices over the pastry, then the brie slices.
- Season well and arrange tomato slices on top.
- Drizzle with the oil and sprinkle the pine nuts over the top.
- Bake for 35 mins until golden.
- Eat warm or cold.