Tomato tart with gruyere pastry

We are supposed to be at Kirstenbosch Gardens having a birthday picnic with our friend Sarah, but alas I am having an acute and sudden dose of pollen allergy, so I don’t think that an afternoon in the botanical gardens in spring is such a good idea.

However, our contribution to the picnic was going to be a baby tomatoe tart with gruyere pastry, which Lois still made for lunch.

It is really simple to make and very yummy. Here is the recipe:

• Fry 1 chopped onion and 4 cloves chopped garlic
• Mix about 800 g baby tomatos with 1/4 cup salt, 1/2 cup chopped basil, 1.5t sugar, and a little salt and pepper
• Mix in the onion/garlic mixture
• Put the tomatos mixture into a ceramic pie dish
• Cover dish with puff pastry from the supermarket
• Brush some egg over the pasty
• Finally sprinkle about 1/2 cup finely gruyere cheese over the top
• Bake at 180 for about an hour, and leave to stand for a few mintues before cutting

Serve hot or cold. Yummy indeed!