Oven-dried Tomato And Thyme Tart With Blue Cheese, Olive Oil And

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 lb red ripe tomato
• sea salt
• black pepper
• 1 lb fresh puff pastry
• 4 ounces blue cheese, thinly sliced
• 1 teaspoon fresh thyme leave
• 1 tablespoon olive oil
• arugula leaf
• 1 tablespoon extra virgin olive oil

Recipe

• 1 preheat the oven to its highest setting.
• 2 cut the tomatoes in half lengthways and place them cut-side up in a lightly oiled, shallow roasting tin.
• 3 sprinkle over
• 4 1½ teaspoons of salt and some black pepper and roast for 15 minutes.
• 5 lower the oven temperature to 300f and roast them for a further 1¼-1½ hours until they have shrivelled in size but are still slightly juicy in the centre.
• 6 remove and set aside.
• 7 increase the oven temperature to 400°f
• 8 roll out the pastry on a lightly floured surface into a 12x15in rectangle.
• 9 lift it onto a lightly greased
• 10 baking sheet, prick here and there with a fork and bake blind for 18-20 minutes until crisp and golden.
• 11 remove from the oven, carefully turn it over and bake for a further five minutes.
• 12 arrange the tomatoes haphazardly over the tart base, leaving a narrow border free around the edge.
• 13 crumble over the slices of blue cheese, sprinkle over the thyme leaves and drizzle over the olive oil.
• 14 return the tart to
• 15 the oven for 5-6 minutes until the cheese has melted.
• 16 remove the tart from the oven and scatter the arugula over the top.
• 17 cut it into 8 pieces, sprinkle with a little extra
• 18 virgin olive oil and serve.