Tomatoes and basil tart

We found this recipe on an old magazine of my mum and it took us something like 2 or 3 years before we finally tried it, which is today. It seems to me a perfect party dish. Simple, tasty cold or warm, it can be done even the day before, light, colorful. Give it a try.

Serves: 4 as main course or 8+ as a starter
FlexiPoints: 8 or 4

Suggested wines: ... it was for a lunch in between shopping, so we had nothing. However, I would suggest a white with a very light lemon taste.

Ingredients:
- 450g tomatoes
- 230g puff pastry
- 20g of basil leaves
- 100ml of oil
- salt and pepper as needed

How-to:
1. Take a quiche ray, grease it or cover it with some baking paper. Lay on it the puff pastry removing the hanging bits.
2. Rinse the tomatoes under cold water. Slice then and gently drain them so to get rid of their water.
3. Rinse the basil leaves. Mix them with the oil in a kitchen robot or a mortar until a uniform paste is obtained. Something looking like pesto.
4. Season the pastry with the basil cream. Add the tomatoes slices and season with the remaining cream, some salt and pepper.
5. Bake at 180C for 30'. Serve warm or cold.