Return the tarts to the oven and warm for 3 to 4 minutes. Serve immediately. Recipe from Tomato: A Fresh-From-the-Vine Cookbook by Lawrence Davis-Hollander/Storey Publishing, 2011.

To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil.

Crumble about two-thirds of the feta or halloumi evenly on the base of the tart shell. Spoon the tomato filling into the tart case and use a spatula or the back of a spoon to spread it out to an ...

And our collection of zucchini recipe ideas goes above and beyond the classics. Whether you prefer baked zucchini in a tart, shaved and tossed through pasta, or served as a quick, easy, and simple ...

This simple cherry tomato pasta combines sweet burst tomatoes, garlic, fresh basil, and mozzarella pearls for a light and ...

Italian tomato purée is the most acclaimed variety. For the best flavour, buy tomato purée in jars rather than cans or tubes. There is also a ‘double concentrated’ version of purée ...

Place the puff pastry pieces on parchment lined cookie sheet. Top each pastry with a slice of squash, zucchini, and tomato. Drizzle tops with melted butter. Sprinkle with salt, pepper, and herbs ...

Place into the tart tins with the spring onion. 4. Whisk the eggs with the milk, zest, salt, and pepper in a bowl. Carefully pour the mixture into the pastry cases. Place a tomato and bocconcini ...

For something a bit savoury, I’ve made this tart. It’s quick and simple, especially if you have pastry in your freezer. My mum had an enormous crop of tomatoes this year, so l stocked up ...

To make the salmon and zucchini tart, place the eggs with a pinch of salt (1) in a bowl and mix with a whisk. Add the oil (2) ...

Then cover in chopped tomatoes, tuna flakes, anchovies and tomato confit. Cook for a further three minutes until warm. Season the rocket with olive oil and lemon juice, add to the tarts and serve ...