Tomato and Olive Tart

Name: Tomato and Olive Tart
Yield: Serves 4
Ingredients: 12 Mache leaves; 12 sprigs chervil; 12 Chive tips; 12 Baby basil leaves; Freshly ground pepper; Salt; 20ml Basil oil; 20ml Tomato oil; 50ml Forum Cabernet Sauvignon vinegar; 50ml Extra virgin olive oil; 8 Roma tomatoes, blanched and peeled; 1 Small sprig rosemary; 1 Sprig thyme; Pinch of sugar; 1 Branch basil, roughly chopped; 120g Tapenade; Egg wash made from 1 Free-range egg and 10ml of milk; 1 Bay leaf; 200g Puff pastry; 8 Yellow teardrop tomatoes; 24 Slices black olive; Egg wash made from 1 Free-range egg and 10ml of milk; 8 Cherry tomatoes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

8 Roma tomatoes, blanched and peeled
50ml Forum Cabernet Sauvignon vinegar
50ml <

Starter

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 10<