Roast Tomato Tart
A selection of new season tomatoes, slow roasted in a dashi stock with honey and white soy and housed in a Pepe Saya puff pastry shell.
Prep: 3mins | Bake: 20mins
Bake from frozen
- Preheat oven 195C°.
- Cut from bag, keep in parchment paper. Place on tray or pizza stone.
- Bake for 15 – 20 minutes.
Puff pastry: Premium NSW wheat flour, butter, salt, water, vinegar.
Tomato fill: Tomato, water, white soy sauce, honey, olive oil, kombu, katsuobushi, oregano, salt, pepper.
Keep frozen. Store at or below -18 degrees. Reseal after opening and use within best before.