Recipe - Roasted Tomato Soup With Balsamic Vinegar

150 g Baby Yellow Tomatoes
150 g Cherry Tomatoes
150 g Baby Plum Tomatoes
2 tablespoon Olive Oil
375 g Puff Pastry
175 g Cream Cheese; (beaten)
50 g Freshly torn Basil
Salt and Freshly Ground
Black Pepper
75 ml Olive Oil

1. Preheat the oven to 220ºc / 425ºf / Gas Mark 7. Place the tomatoes on a
greased baking sheet. Drizzle with olive oil, season with salt and freshly
ground black pepper and cook in the preheated oven for 15 minutes.

2. Roll out the pastry to about 6mm / One fourth inch thick. Cut 4 x 10 cm
squares. Cut a third of an inch border along two sides of each square,
leaving one centimeter gaps at each end. Repeat the remaining sides so that
you have two "L" shaped cuts (i.e. two opposite corners have a two
centimeter piece of uncut pastry). Lift up the points of the loose corners
and pass under each other , moisten the overlapping pastry and prick the
centre. Place on greased baking sheets and leave to rest for 30 minutes in
the refrigerator.

3. Divide the cream cheese between the four pastry cases, half of the torn
basil and season with salt and freshly ground black pepper. Top with the
roasted tomatoes and cook the tarts in the preheated oven for 30 minutes or
until the pastry is golden brown and puffed.

4. Drizzle with olive oil and scatter over the remaining freshly torn
basil. Serve immediately.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.