Tomato and Olive Tart

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Ingredients

  • 8 Roma tomatoes, blanched and peeled
  • 50ml Forum Cabernet Sauvignon vinegar
  • 50ml Extra virgin olive oil
  • Pinch of sugar
  • 1 Branch basil, roughly chopped
  • 1 Small sprig rosemary
  • 1 Sprig thyme
  • 1 Bay leaf
  • 200g Puff pastry
  • 120g Tapenade
  • Egg wash made from 1 Free-range egg and 10ml of milk
  • 8 Cherry tomatoes
  • 8 Yellow teardrop tomatoes
  • 24 Slices black olive
  • 12 Baby basil leaves
  • 12 Chive tips
  • 12 sprigs chervil
  • 12 Mache leaves
  • 20ml Tomato oil
  • 20ml Basil oil
  • Salt
  • Freshly ground pepper

Method

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 10cm pastry cutter, cut out 4 circles of pastry. Place the pastry on a cold baking sheet and prick with a fork. Rest the pastry in the fridge for ½ hour.

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).

Pre-heat the oven to 200°C. Remove the puff pastry circles from the fridge. Place an 8cm pastry cutter in the centre of the pastry and using a small palette knife spread 10g tapenade inside the pastry cutter. Brush the 2cm rim with the egg wash. Arrange 8 slices of tomato on top of the tapenade in a circle, over-lapping each other. Lightly season the tomato with salt and freshly ground pepper. Lightly spray another baking sheet with water and transfer the tomato tarts onto this tray.

Place the tarts in the oven and cook for 8 minutes until the pastry is crisp and golden. While the tarts are cooking, cut the cherry and teardrop tomatoes in half and lightly season with salt and freshly ground pepper. Warm them under a salamander or in the oven for 2 minutes. Using 2 teaspoons make 4 × 15g quenelles with the remainder of the tapenade.

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.

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