Roasted Garlic & Tomato Tart

The sun came back today here in SW France, and here it's to stay, on full heat!!

Inspired by an apricot tart I recently met, and with no shops open on a sunday, a tomato tart sounded just perfect!

This recipe sounds quite heavy on the garlic as it uses a whole bulb, not a clove but a bulb.

So take your bulb of garlic and slice in half, then roast for 45 mins. Squeeze out the roasted garlic.

I always keep shop bought puff pastry in the freezer.

Spread the roasted garlic over the chilled pastry.

Slice your tomatoes into eight.

In a pre-heated oven (200c)

Bake for 40 mins until browned

Sprinkle with parsley and drizzle with olive oil and serve as a starter or a side dish. Voila!