Tomato and Basil Tart

As occasionally, here I am with a savory recipe, since after all we can't live on cakes alone! This is a recipe for a tomato tart (and basil), and in my opinion, the best tomato tart! No mustard, pesto, or anything else, just a lot of tomatoes, olive oil, and fresh basil, and you're good to go!
 

 
 Shopping list :
 1 butter puff pastry
 130g of tomato paste
 5 beautiful tomatoes
 1 tablespoon of sugar
 20g of basil leaves
 25g of olive oil
 Salt & pepper
 
 Preparation time: 20 minutes + 45 minutes of cooking
 For 6/8 people – tart of about 30cm in diameter:

 Ingredients :

 1 butter puff pastry (if homemade, plan for 250 to 300g of dough)
 1 tube of tomato paste (130g)
 About 5 beautiful tomatoes (heirloom variety like beef heart, it won't work with cluster tomatoes)
 1 tablespoon of sugar
 20g of basil leaves
 25g of olive oil
 Salt & pepper
 
 Recipe :

 Roll out the pastry on a baking sheet, prick it with a fork, and bake it in a preheated oven at 190°C for about ten minutes to precook it.
 Meanwhile, peel the tomatoes and cut them into slices about 1cm thick, removing the seeds and the liquid part.
 When the pastry is precooked, spread the tomato paste on top, then add the sliced tomatoes, being careful not to leave any empty spaces.
 Bake the tart again for 25 minutes, or until the bottom of the tart starts to brown.
 Meanwhile, finely chop the basil and mix it with the olive oil, then season the mixture with salt and pepper to taste.
 When the tart starts to brown underneath, take it out of the oven. Sprinkle it with the tablespoon of powdered sugar, then spread the basil olive oil on top. Bake again for about ten minutes, until the tart is golden and the tomatoes are well cooked.
 Let it cool on a rack before enjoying! (you can also make it a bit in advance and eat it very cold after a stint in the refrigerator)
 
 
 
 
 
 
 
 

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