Roast Tomato Tart (4 pack)

$24 ea


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

  1. Preheat oven 195C°.
  2. Cut from bag, keep in parchment paper. Place on tray or pizza stone.
  3. 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.

Store frozen (sealed) for up to 6 months.