… i’ve started to clear out cupboards and organise the kitchen for the dreaded day next week when they actually take my kitchen away… they’ve been threatening it every week for the last three but as the extension building grows bigger and all the other work seems to be coming to completion I need to come to the realisation that it’s time to move on out…
… so i’m packing everything away and taking the opportunity to have a good tidy up and throw out the junk… and i’ve been doing the same in the freezer, which will also be moved… and tucked away at the bottom was a roll of puff pastry that looked rather sorry for itself alongside a block of Lincolnshire Poacher that i’d frozen after i’d received that huge round of cheese for my birthday… I could feel a meal coming together… so I threw caution to the wind and have created this cheeky and super-easy ‘fridge and freezer’ little tarte!
Tomato Tarte with a Baked Egg
this is the kind of thing you see in those fancy cafes and think they look so sophisticated and time consuming and I can tell you now that couldn’t be further from the truth… this is a super-easy… ten minute… but very impressive, construction-only type cooking that produces jaw-dropping results… can’t be bad eh?
1 roll of ready made puff pastry
1 packet of vine-ripened tomatoes
5 tablespoons strong cheese – grated (I used 3 cheddar and 2 Lincolnshire Poacher but any cheese of your choice will work)
plenty of salt and pepper and some rosemary
– slice the tomatoes and lay them into an oven proof roasting dish, drizzle liberally with olive oil and balsamic vinegar and roast for 20 mins on a low heat (160c)
– meanwhile, roll out your puff pastry sheet, score a line all the way round, about an inch in from the edge and grate your cheese on top.
– once the tomatoes are nice and roasted, lay them carefully on top of the cheese, add the rosemary and then crack an egg onto the whole thing
– bake in the oven until golden and melty, or until the egg is done…
eat and of course, enjoy!