Marinade for the Roma tomatoes: Mix the cabernet sauvignon vinegar, olive oil, sugar, chopped basil, rosemary, thyme and bay leaf together in a bowl and lightly season with salt and freshly ground pepper, allowing to infuse at room temperature for 1 hour.
Lightly dust a workbench with flour and roll out the puff pastry to a thickness of 5mm. Using a
Cut the Roma tomatoes into 5mm slices and place them in a bowl. Pour the tomato marinade over the sliced tomato so that it is evenly coated and allow to marinate for ½ hour at room temperature. Lift the tomato from the marinade and drain on a wire rack. (The marinade can be used again).
Place the tarts in the
Check that the tart bases are cooked before removing from the oven. Place a tart in the centre of a warm plate. Place the cherry and teardrop tomatoes and olive slices around the sides of the tart. Place a quenelle of tapenade in the centre of the tart and garnish with the basil, chive, chervil and mache leaves. Drizzle a little of both the tomato and basil oils around the plate.
© 2005 Liam Tomlin. All rights reserved.