Recipe for Vine Tomato Tart with Parmesan, Truffle Oil and Rocket Sala

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Yield:

1 servings

Ingredients:

Amount	Ingredient
4 x	Discs of puff pastry, cooked blind
4 x	Tomatoes, up to 6
4 oz	Tapenade
1 sprg	basil, (cut into strips)
	Sea salt and freshly ground black pepper
2 oz	Shaved parmesan
	Truffle oil
4 oz	Rocket salad

Instructions:

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

Arrange neatly the sliced 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 6-7 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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