Tomato tart recipe
A delicious, summery tarte using seasonal produce.
Paul's tips:
Prepare the apple, fennel and blue cheese slaw first, before assembling the tartes.
Ingredients
- 500 g Quality, shop-bought puff pastry
- 1 handful Flour, for dusting
- 8 Ripe tomatoes
- 2 Courgettes
- 1 handful Rocket leaves
- 1.5 tbsp Olive oil
- 4 tsp Balsamic vinegar
- 17.6 oz Quality, shop-bought puff pastry
- 1 handful Flour, for dusting
- 8 Ripe tomatoes
- 2 Courgettes
- 1 handful Rocket leaves
- 1.5 tbsp Olive oil
- 4 tsp Balsamic vinegar
- 17.6 oz Quality, shop-bought puff pastry
- 1 handful Flour, for dusting
- 8 Ripe tomatoes
- 2 Courgettes
- 1 handful Rocket leaves
- 1.5 tbsp Olive oil
- 4 tsp Balsamic vinegar
- 1 Apple
- 1 Bulb of fennel
- 10 Peeled hazelnuts crushed
- 4 Little gem leaves shredded
- 75 g Gorgonzola
- 75 ml Double cream
- 1 Splash of a little warm water
- 1 Apple
- 1 Bulb of fennel
- 10 Peeled hazelnuts crushed
- 4 Little gem leaves shredded
- 2.6 oz Gorgonzola
- 2.6 fl oz Double cream
- 1 Splash of a little warm water
- 1 Apple
- 1 Bulb of fennel
- 10 Peeled hazelnuts crushed
- 4 Little gem leaves shredded
- 2.6 oz Gorgonzola
- 0.3 cup Double cream
- 1 Splash of a little warm water
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Start by peeling and finely slicing the apple and fennel. Then cut the slices into thin sticks, placing the apple sticks to one side.
- Mix the apple, hazelnuts, gem leaves, basil and fennel in a bowl.
- Next, make the dressing by softening the gorgonzola with a spoon. Mix in the double cream and thin with warm water if necessary.
- Pour the blue cheese dressing into the bowl and mix until all the ingredients are coated in dressing
- Now it's time to start on the tartes. Firstly, make the pastry discs for the base of the tartes. Cut a small slab of the puff pastry and roll it out until it is roughly 3mm thick and large enough to yield a disc of pastry about 14cm in diameter. You'll need to make 4 discs, one for each serving.
- Prick the discs all over with a fork to help keep the pastry flat during cooking. Put the discs on a plate in the fridge for 20 minutes. Preheat the oven to 180?C /Gas Mark 4
- Get two baking trays and layer one with baking paper, cut to the size of the tray. Place the 4 pastry discs on the layered tray, then cut another layer of baking paper of the same size and place on top of the discs. Place the second tray on top of the paper and finally, place a weight on top of the top tray, then cook in the oven for 8-10 minutes, until golden brown, round and flat.
- Cut the tomatoes crosswise with a sharp knife into slices, 3mm thick and lightly drizzle with honey.
- Finely slice the courgettes on an angle and cook them in a griddle pan until bar marked.
- When the discs are cooked, remove from the oven and lay them out. Sprinkle each with grated parmesan, then carefully lay slices of tomato and courgette on top of the cheese and set aside for around 30 minutes.
- Before serving, put the tartes back in the oven for a further 6 - 8 minutes. Remove from the oven, top with rocket leaves dressed with balsamic vinegar and olive oil as desired and serve with the slaw spooned on top.
Also worth your attention:
More recipes from Paul Merrett
Recipe courtesy of Cono Sur
Paul's book - The Allotment Chef
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