How to Make These Simple Tomato Shakshuka Tarts
Perfect for a light bite or a bougie breakfast
- For the tarts
- 300g mixed colour heritage Isle of Wight tomatoes
- 2 mixed colour Isle of Wight peppers
- 2 cloves of garlic, peeled and crushed
- Few sprigs of fresh thyme
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp olive oil
- Salt and pepper, to taste
- 320g ready rolled puff pastry
- 1 egg, beaten
- 1 tbsp za’atar
- For the coriander oil
- 1 bunch of fresh coriander
- Juice and zest of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- To serve
- 2–4 eggs, soft-boiled
Preheat the oven to 180C. Slice any larger tomatoes into thin slices and halve any cherry tomatoes. Salt the tomatoes and lay out on some kitchen roll to remove any excess liquid.
De-seed and finely slice the peppers into rings. Add to a bowl with the tomatoes, crushed garlic, thyme leaves, spices, oil, and seasoning and toss together.
Roll out the puff pastry sheet and cut into four even rectangles. Score a two centimetre border around the edges then arrange the tomatoes and peppers within the inner rectangles.
Brush the borders with the beaten egg and sprinkle carefully with the za’atar. Place in the oven to bake for 20–25 minutes until the tomatoes and peppers are cooked through and the pastry is puffed up and golden.
Whilst the tarts are in the oven, make the coriander oil – add all the ingredients to a blender and blitz to a vibrant green oil.
Soft boil the eggs for six minutes. Shock with cold water and carefully peel.
To serve - top each tart with one or two soft boiled egg halves, and drizzle generously with the coriander oil.
