Recipe - Vine Tomato Tart With Parmesan Truffle Oil And Rocket Sala

4 Discs of puff pastry; cooked
blind
4 Tomatoes; up to 6
4 ounce Tapenade
1 Sprigs basil; (cut into
strips)
Sea salt and freshly ground
black pepper
2 ounce Shaved parmesan
Truffle oil
4 ounce Rocket salad
2 teaspoon Salad dressing;
(vinaigrette)

Cook 4 discs of puff pastry (blind) and allow to cool. Spread tapenade
evenly over pastry.

Arrange neatly the cut or sliced up tomatoes. Place a few slices of shaved parmesan
on each tart, season with sea salt & pepper, drizzle with truffle oil and
bake in oven for approximately 67 minutes (oven fairly hot).

Once cooked remove and place on top of mixed rocket salad. Drizzle with
more truffle and basil and serve.

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