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Method Prep:10min › Cook:35min › Ready in:45min
Remove the pastry from the fridge 20 minutes before use. Preheat the oven to 220 C / Gas 7.
Indent a 0.5cm border around the edges of the pastry. Spread the tomato puree on the base followed by the cheese, salami, herbs, tomato, salt, pepper and onions.
Spread the tomato puree on the base followed by the cheese, salami, herbs, tomato, seasoning and onion.
Make light cuts with a knife around the border and brush the border with beaten egg or milk.
Place on a baking tray along with the greaseproof paper (if the pastry did not come with the paper - line a tray with greaseproof paper before lifting the tart onto it).
Bake in the oven for 35-40 minutes or until bubbly and golden brown.
Drizzle with a little olive oil before serving (optional).
Tomatoes if overly juicy can make the pastry soggy whilst baking. I slice mine, sprinkle with salt and leave for 30 minutes before blotting with kitchen roll and draining away the excess juice. This is also lovely made with semi-dried tomatoes which will resolve the problem if tomatoes are too juicy.