Tomato Tart

img

By Darren Purchese

When tomatoes are in season life is just the best! There are so many different varieties and they are all delicious. This tart is simple, light and really showcases the tomato. I use to make lots of these as individual tarts on function menus at the Savoy Hotel in London and always loved the taste and simplicity.

This version is made into a larger tart that would look great at the centre of a picnic, outdoor spread and can be chilled or eaten hot. This tart also tastes great the next day for left overs and you can build your dish or meal up using some of the other recipes on this site like Pesto or Caramelised Onions or salads.

You can use a good quality store bought puff pastry or make your own and change the shape of your tart if you prefer, you can make a round, square or stick to my rectangle version.

Try your own toppings as well, mine is a suggestion as I love the creamy goats curd just melting over the top of the warm tart but you could bake or add after anchovies, caramelised onions, olives, chilli and other soft herbs. Up to you…

Time

1

hour

0

minutes

Degree of Difficulty

Easy

Save

0

Portions

6
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.

RICOTTA BASE

175g ricotta
75g mascarpone
50 ml olive oil, light style
30g parmesan, finely grated
½ garlic clove, finely grated
½ lemon zest finely grated
 to taste  salt flakes
 to taste  cracked black pepper, freshly ground

EGG WASH

2 egg yolks
 splash cream, thickened
 pinch salt
 pinch sugar

ASSEMBLY

1 sheet puff pastry, 2 mm thin approx. dimension 25 cm X 35 cm
 sheet tomatos
 splash olive oil
 to taste salt flakes
 to taste cracked black pepper
 to taste marinated goats curd
 q.s. marinated goats curd
sprigs basil leaves
1

For the ricotta base… mix all of the ingredients together in a bowl, season to taste and set aside.

 

2

For the egg wash… use a fork to break the egg yolks down in a bowl, add a splash of cream and pinches of salt and sugar and mix again. Strain the egg wash through a small sieve into a bowl and set aside.

 

3

 

4

To egg wash the tart… place the puff pastry sheet onto a sheet of lightly floured baking paper and brush egg wash onto the surface of the sheet 3 cm from each straight edge.

 

5

To create a tart border… Use a large sharp cooks knife to cut the egg washed part of the puff pastry 1 cm thick in a long thin strip from one of the sides. Gently lift the strip and lay it onto the pastry as shown. Repeat with the other three sides of the sheet to create a border around the edge of the tart 1 cm thick all the way round. Discard any puff pastry trim. Place the sheet onto a tray and put it into the fridge to chill and rest for 10 minutes.

 

6

 

7

Preheat the oven… turn your oven to 220C fan forced or 240C static.

 

8

 

9

To assemble… remove the tart from the fridge and lift it out from the tray using the over hanging baking paper. Place it onto a work surface, use a fork to prick holes in the tart centre inside the edges of the border. Spoon the ricotta mix onto the tart inside the border and use a small palette knife or spoon to spread out the mix evenly all over the tart inside the border edges. Cut tomatoes and arrange as you like and drizzle a little olive oil. Season with salt flakes and black pepper. Take the overhanging edges of paper and lift the tart back onto an oven proof tray.

 

10

 

11

 

12

To bake… put the tart into the oven and turn the heat down to 200C fan forced or 220C static. Set a timer for 15 minutes and then open the oven and turn the tart around, close the door and reduce the heat to 180C fan forced or 200C static and set the timer for a further 20 minutes. The tart should be well baked with a deep golden brown border and not soggy on the bottom.

 

13

Remove from the oven and lift the tart out of the tray, transfer the tart to a serving plate and garnish the tart with marinated goats curd chunks, olive oil and sal and pear while the tart is still warm. Add basil leaves just prior to serving.

 

14

 

1
0 hours 0 minutes

For the ricotta base… mix all of the ingredients together in a bowl, season to taste and set aside.

2
0 hours 0 minutes

For the egg wash… use a fork to break the egg yolks down in a bowl, add a splash of cream and pinches of salt and sugar and mix again. Strain the egg wash through a small sieve into a bowl and set aside.

3
0 hours 0 minutes
4
0 hours 0 minutes

To egg wash the tart… place the puff pastry sheet onto a sheet of lightly floured baking paper and brush egg wash onto the surface of the sheet 3 cm from each straight edge.

5
0 hours 0 minutes

To create a tart border… Use a large sharp cooks knife to cut the egg washed part of the puff pastry 1 cm thick in a long thin strip from one of the sides. Gently lift the strip and lay it onto the pastry as shown. Repeat with the other three sides of the sheet to create a border around the edge of the tart 1 cm thick all the way round. Discard any puff pastry trim. Place the sheet onto a tray and put it into the fridge to chill and rest for 10 minutes.

6
0 hours 0 minutes
7
0 hours 0 minutes

Preheat the oven… turn your oven to 220C fan forced or 240C static.

8
0 hours 0 minutes
9
0 hours 0 minutes

To assemble… remove the tart from the fridge and lift it out from the tray using the over hanging baking paper. Place it onto a work surface, use a fork to prick holes in the tart centre inside the edges of the border. Spoon the ricotta mix onto the tart inside the border and use a small palette knife or spoon to spread out the mix evenly all over the tart inside the border edges. Cut tomatoes and arrange as you like and drizzle a little olive oil. Season with salt flakes and black pepper. Take the overhanging edges of paper and lift the tart back onto an oven proof tray.

10
0 hours 0 minutes
11
0 hours 0 minutes
12
0 hours 0 minutes

To bake… put the tart into the oven and turn the heat down to 200C fan forced or 220C static. Set a timer for 15 minutes and then open the oven and turn the tart around, close the door and reduce the heat to 180C fan forced or 200C static and set the timer for a further 20 minutes. The tart should be well baked with a deep golden brown border and not soggy on the bottom.

13
0 hours 0 minutes

Remove from the oven and lift the tart out of the tray, transfer the tart to a serving plate and garnish the tart with marinated goats curd chunks, olive oil and sal and pear while the tart is still warm. Add basil leaves just prior to serving.

14
0 hours 0 minutes
Recipe Tags basil, cheese, ricotta, tomato