Tomato Tartlettes

These jewel like tomato tarts are sweet, fresh and the perfect accompaniment to most summer meals. I like to drizzle mine with a balsamic vinegar reduction when I’m about to serve them but of course that is entirely up to you.

For the pastry:

750ml cake flour

2,5ml salt

250g butter

250ml sour cream

Sift the flour and salt twice.

Cut the cold butter into small cubes, add to the flour and rub the butter into the flour mixture with your fingertips until it is the size of peas.

Add the sour cream to the mixture and mix to create a firm dough.

Knead the dough three or four times and roll and fold for three or four times. You want the butter to disperse evenly throughout the pastry without warming/overworking the pastry.

Wrap your bundle and refrigerate for thirty minutes or overnight.

Preparing the tomato:

Cut a cross on the bottom of the tomato.

Fill a saucepan with boiling water and turn on the heat.

As soon as the water simmers, drop the tomato into the hot water and leave for one minute.

Scoop out the tomato with a spoon and plunge it straight into a bowl with ice cold water.

Take the tomato out of the water and pull of the skins.

Set aside to dry.

Preheat your oven to 220℃.

Spray or grease a twelve hole muffin tin.

Lightly dust your counter surface and roll the pastry to a thickness of about three millimetres.

Cut out rounds and line the tin.

Sprinkle half a teaspoon sugar into each pastry case and place the tomato on top, bottom facing up.

Drizzle with some olive oil and season with salt and pepper.

Bake in the preheated oven for about 35 minutes. Remove from the oven.

Let the tarts cool for ten minutes or so before removing from the baking tin.

Drizzle with a balsamic vinegar reduction and/or olive oil and serve.

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