There is no substitute for a ripe, sweet, juicy summer tomato, the one that’s still warm from the sun and when the season is over it’s over. This summer’s scorching sun has been just what the tomatoes needed. I’ve never had such wonderfully sweet tomatoes before!
When tomatoes are at their most delicious, I think they should not be tampered with much. Simple presentation, like this fresh tart which is topped with colourful, juicy and glorious tomatoes does them the most justice. It doesn’t get any better.
This tart is as beautiful as it is delicious and it’s good warm, room temperature, or cold. Of course, you can substitute other vegetables for the topping, depending on what else you are growing. To add flavour and substance to this tart, I added ricotta cheese and a little grated parmigiano reggiano, mixed with fresh basil.
| Servings |
|
- 320 g sheet all-butter puff pastry
- 250 g ricotta
- 500 g tomatoes
- 1 small onion
- 2 garlic cloves
- 5 (approx) tbsp grated parmigiano reggiano
- handful fresh basil leves finely chopped, plus a few extra leaves for garnish
- 1 tsp dried thyme
- 1 lightly beaten egg, to glaze
- salt and pepper to taste
Ingredients
|
|
- Heat the oven to 200°C. Always remember to bring the pastry to room temperature before using, so that it does not split or crack when unrolled.
- Start with finely chopping a small onion. Melt 1 tbsp of butter or pour a glug of olive oil and fry the onion gently for 8-10 minutes, stirring often until it is soft and translucent. Season with salt, pepper and dry thyme. Add finely sliced garlic and continue for another 2-3 minutes. Set aside.
- Unroll your puff pastry, place it on a parchment lined baking sheet and roll it out to a desired shape. If you're doing a rectangle shape, lightly score a 1cm border around the edge of the pastry using a sharp knife. This will help the border to rise when baked and create a raised edge for the fillings in the middle.
- Prick the middle with a fork, brush the pastry with a little beaten egg and place in the oven for 8-10 minutes. Push the middle down if risen.
- Meanwhile, remove excess moisture from ricotta with a paper towel. Add parmesan and chopped basil to ricotta and season with a little bit of salt and pepper.
- Spread the onion mix over the base of the pastry, followed by ricotta mixture. Place the tomatoes (or other vegetables of your choice) on top, season well and drizzle with a little bit of olive oil. Bake in the oven for 20-25 minutes, until puffed and golden.
Leave a Reply