Tomato Tart Recipe
(This is one of the recipes from our first year of blogging that I have had to re-format, to make sure it travels across to our new, fresh look for our site which is happening any day now. I didn’t want to lose my favourite recipes, so a few will appear again, but I am adding more information and tips to each one.)
This Tomato Tart recipe is taken from the wonderful recipe from Canadian Chef, Martin Picard, but with apologies for altering it slightly. To help your Puff Pastry to rise well, Martin recommends part-baking the pastry, letting it cool for a bit, before adding the topping and giving the Tart another 10 minutes. This certainly worked for my Tart.
- This is a brilliant recipe for summer, when tomatoes are flooding into the shops in all shapes, sizes and colours (or when you have a glut in the kitchen garden). Choose a mixture of ripe tomatoes if you like – make it interesting with the colours. But just sometimes in Winter, if you can ripen up the shop-bought tomatoes, it makes a welcome change from all the Winter ‘comfort food’, and served with a salad of strong tasting salad leaves, it make a brilliant combination of a sweet and savory dish.