Recipe - Roasted Tomato And Basil Relish

450 g Vine ripened tomatoes; (1lb)
2 Cloves garlic
1 Lime; Juice of
Extra virgin olive oil
2 Puff pastry sheets
Sea salt flakes and ground
black pepper

SALSA VERDE
75 g Flat leaf parsley; (3oz)
125 g Fresh mint; (4oz)
125 g Fresh basil; (4oz)
2 Cloves garlic
1 tablespoon Dijon mustard
5 Anchovy fillets
2 tablespoon Capers
125 ml Olive oil; (4fl oz)
1 Lemon; Juice and rind of
Fresh parsley and mint to
garnish

Preheat the oven to 200øC/400øF/gas mark 6.

Roughly chop the tomatoes and put them into an ovenproof dish with garlic;
sprinkle the lime juice, season and drizzle with olive oil. Roast for 20
minutes.

Heat 2 baking sheets. Cut 5 inch circles out of the pastry sheets, score
the edges, prick each disc with a fork, bake for 510 mintes until light
brown and fluffy.

For the salsa verde:

Put everything except the oil and lemon juice into a food processor and
whizz until smooth (scrape the sides of the processor and whizz again). Add
a little extra lemon juice and season to taste.

Turn the pastry over, spoon a little salsa verde on top, followed by the
tomatoes, bake for 10 minutes.

Serve the tarts with a little salsa verde drizzled around the plate.

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