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!