Difficulty: Intermediate
Prepare the Tart Bases
Divide the puff pastry into four portions. Roll into small balls and flatten with a rolling pin into 14 cm diameter circles, 1 cm thick. For store-bought pastry, let it reach room temperature before cutting into four tart shells. Place on 16 cm squares of parchment paper and refrigerate.
Make the Tomato Pesto
Blanch tomatoes briefly in boiling water, then cool in ice water and peel. Reserve. Pick basil leaves, wash, and blanch for 10 seconds in salted boiling water. Cool, drain, and finely chop. Mix with tomato paste. Brush onto puff pastry bases, leaving a 5 mm border.
Preheat oven to 220°C (gas mark 6-7).
Assemble the Tarts
Slice peeled tomatoes 3-4 mm thick. Gently pat to remove seeds and excess water. Arrange slices without overlapping, staying within the 5 mm border. Fill any gaps with tomato flesh from extra slices.
Bake and Serve
Season with salt, pepper, thyme flowers, and a pinch of fructose. Place parchment squares on a hot baking sheet and bake 10-12 minutes. Serve warm, garnished with fresh basil leaves.
