Tomato tart

Tomato tart

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Puff pastry
extra flour, to dust
1 egg

For the filling

Quantity Ingredient
1 teaspoon dried oregano
1 teaspoon dried thyme
100g mascarpone cheese
6-8 tomatoes, depending on size
2 tablespoons extra virgin olive oil
1/2 bunch basil
salt
freshly ground black pepper

Method

  1. Roll out the chilled pastry on a lightly floured surface to a rectangle, roughly the size of an A4 sheet of paper, 4 mm thick, and trim the edges. Lift the pastry onto a baking sheet, cover with cling film and chill until firm to the touch. Meanwhile, heat the oven to 200°C.
  2. Once chilled and firm, cut up the sides of the pastry. To create a border, use a small, very sharp knife to cut about halfway through the pastry about 2.5 cm in from the edge of the case. Using a fork and avoiding the border, prick the pastry well, to prevent it from rising as it cooks.
  3. Using a fork, lightly beat the egg with a very small pinch of salt, then pass through a sieve into a bowl. Brush the pastry border with beaten egg, avoiding dripping any glaze down the sides of the pastry (which might seal the layering together). Lightly score a pattern on the glazed borders; the indentations will help control the top layers from shattering too much as they cook.
  4. Bake in the top third of the oven until golden, with a risen border. If the middle has risen, gently press it down while still warm using the back of a tablespoon. Carefully transfer to a wire rack to cool; it may be a little fragile, so take care and, if necessary, leave it on the baking sheet. Reduce the oven temperature to 150ºC.
  5. For the filling, mix the dried herbs with the mascarpone and season with salt and pepper. Return the cooled pastry case to the baking sheet and spread the seasoned mascarpone in the case, up to the border on all sides.
  6. Thinly slice the tomatoes, placing them on a tray lined with kitchen paper as you slice them to remove excess juices. Lay them on top of the mascarpone, overlapping the slices closely together. Season generously with salt and pepper.
  7. Bake in the oven for 1½–2 hours, or until the tomatoes have dried out and any excess water has evaporated. Remove the tart from the oven, drizzle with the olive oil and sprinkle with basil leaves before serving.

Note

  • Because the pastry is already cooked, the tomatoes can be cooked at this low temperature for a long time, so they dry out.
Tags:
Leiths School of food and wine
cookery course
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