Angel Blogger here, I hope I find you all in rude health & enjoying life.

Today I took my mum, to the Gascon town of Marmande the "Tomato capital" of France, only 20 minutes from Chateau Perroterie. Every summer the town has a 3 day tomato festival & people come from miles around to join in the fun.

A very hot spring has meant the tomato season has begun very early & the tomatoes have been exceptionally good. Tomatoes are one of my favourite vegetables although in fact they are a fruit. I love eating them straight from the vine, while they still have the warmth of the sun on them. Sliced with mozzarella cheese & basil & a glug of olive oil is the quickest & tastiest dish, all soaked up with fresh bread yum! When the season is really at its height its a case of making, sauces, purées & of course drying them in the oven, then conserving them in oil in jars. It is always such a treat in the winter when tomatoes are pale & tasteless, to pull out the freezer a tub of rich tomato sauce, perfect for soup, or a spaghetti topping, it has summer written through it.

In this region of France a tart made from Marmande tomatoes is cooked in every household. Its so quick & easy too, so today this is my sharing recipe for you. Bon appetite.

Marmande Tomato Tart

500g puff pastry

450g Marmande tomatoes

2tsp Pesto sauce

1 small chopped garlic

2 tsp olive oil

8 fresh basil leaves

Salt & pepper

Method

I line a tart tin (slightly smaller than the pastry disc) with grease proof paper. Then unroll the pastry onto the paper, press around the tin lightly. Place onto a baking sheet, prick base chill for 20 minutes.

Preheat oven to 200 degree Celsius/ gas 6. Bake pastry case for 20 minutes, remove & allow to rest a few minutes. Spread the pesto over the base thinly, arrange the sliced tomatoes in an overlapping fashion on top, (you can skin the tomatoes if you wish). Sprinkle over garlic, salt & pepper, drizzle over the olive oil. Bake for 5 minutes, remove from the oven, add torn basil leaves, then bake a further 5 minutes till the tomatoes are just cooked - Viola. Serve warm.