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).
Pre-heat the oven to 200°C. Remove the puff pastry circles from the fridge. Place an
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
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.