Heirloom Tomato Tart
Serves: 6 (halve the recipe and re-freeze leftover pastry if wanting to make for less)
Handful fresh basil leaves
1 tablespoon extra-virgin olive oil mixed with 1 teaspoon balsamic vinegar
Heirloom varieties of tomato are becoming easier to find, check out your local farmers’ market or independent grocer. This is a great tart to take to or serve at a BBQ.
- 375g Carême Puff Pastry, defrosted
- 200g Fresh Mozzarella or Fior Di Latte (we use That’s Amore Brand)
- 4-6 (about 650g) medium heirloom tomatoes
- 1 dessert spoon fresh thyme leaves
- Sea salt & black pepper
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Step 1 - click here to display
Preheat oven to 200C fan-forced (220C non-fan). Roll the pastry a little thinner, cut to size if need be, lightly grease a pie dish or a flat baking tray and line with baking paper, place the pastry on the tray, prick the base of the pastry all over with a fork.
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Bake in a pre-heated oven for 20 minutes then reduce oven temperature to 180C fan-forced (200C non-fan) and continue to bake for 30 minutes or until pastry golden and tomatoes are tinged with colour.
Remove from oven and sprinkle with basil leaves, drizzle with a little of the olive oil and balsamic vinegar. Can be made ahead of time and served at room temperature.
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