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Tomato Tart Recipe

 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.

Brilliant Tomato Tart recipe

sharingourfoodadventures.com
Tomato Tart Recipe

Recipe: Tomato Tart

Prep Time: PT20 - 25M

Cook/Chill Time: PT25 - 30M

Yield: Serves 4 - 6

I was thrilled with this recipe for Tomato Tart - it tasted even better than I had hoped for. We ate it with Wild Rocket (add Watercress as well if you like). I drizzled a good tablespoonful of good olive oil in a bowl, seasoned it really well, then, just before serving added the Wild Rocket to the oil, swirled it around quickly then put a portion on to the top of the Tomato Tart. It tasted brilliant. Bon Appetit.

Ingredients

    For either one large rectangular Tomato Tart or 6 Individual Tomato Tarts:
  • Puff Pastry with Butter - a square slab approx 380g - defrosted or taken out of the fridge 10/15 mins before rolling out.
  • Flour to roll out pastry
  • 2 red onions, sliced very fine
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 3 tsp caster sugar
  • 150g yellow and red cherry tomatoes, halved
  • 3 ripe medium to large red tomatoes, thinly sliced
  • 4/5 sun-dried tomatoes in oil, cut into bite-sized chunks
  • Good sprinkling of shredded basil leaves
  • 4/6 sprigs fresh thyme
  • 1 clove of garlic, chopped finely
  • 1 tsp Sherry vinegar
  • 1 tbsp extra virgin olive oil
  • 1 1/2 tbsp Dijon mustard
  • 1 1/2 tbsp double cream, lightly whipped
  • 3/4 tbsp grated Gruyere cheese
  • Salt & freshly ground black pepper

Method

  1. Toss all the tomatoes, along with the basil, garlic, 1 tbsp olive oil, Sherry vinegar and seasoning in a big bowl and mix well. Leave to marinate for at least 15 minutes, longer if possible. Taste and adjust seasoning if necessary.
  2. Preheat oven to 200C/400F. If using AGA, place grid shelf on floor of top right oven.
  3. Place a large saute or frying pan on a medium heat (the right hand simmering plate on the AGA). Add 2 tablespoons of olive oil, add onions, Thyme, salt and 1 tsp sugar. Cook, stirring occasionally, until the onions turn golden, not black. Turn heat lower if onions are catching too much. They need approx. 15-20 minutes to caramelise. Season with a pinch of salt.
  4. Whilst the onions are cooking, roll out the Puff Pastry reasonably thinly (it will rise), and if making one large Tomato Tart, brush large baking sheet very lightly with oil, and place pastry on it. If making individual Tomato Tarts, cut into neat squares, and put on greased baking sheet.
  5. Using a fork, prick pastry all over BUT leave a good one centimetre (1/2 inch) border unpricked all the way around the edge.
  6. Bake for approx. 10 minutes until the bottom of the pastry is puffed up and lightly browned.
  7. Transfer to a rack and cool.
  8. Keep gently stirring the onions from time to time.
  9. Whip the double-cream lightly, just until it stops being too runny. Mix well with the Dijon mustard. I like to add a good twist of ground black pepper.
  10. When the pastry is slightly cool, return to the baking tray, spread the mustard-cream sauce gently over the top lightly, leaving the border untouched.
  11. Scatter half of the grated Gruyere cheese over the sauce, and top with the caramelised onions.
  12. Scatter the remaining cheese and all the tomato mixture over the top, then sprinkle the tomatoes with 2 teaspoons of sugar, to caramelise the tomato edges.
  13. Return the baking tray to the oven (the same heat as before) and bake until the cheese melts and browns in little spots, and the tomatoes look gently singed around the edges, which should take about 15 minutes.
  14. Remove from the oven, and leave for 2 -3 minutes, then slice the Tomato Tart up into portions.
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