tomato tart

Punchy Tomato Tart

February 11, 2024February 10, 2024by Karen ClaassenLeave a Comment

2 sheets frozen pastry
100g cream cheese (I used garlic and herb flavoured), room temperature
350g mixed tomatoes
100g blue cheese
egg-wash: one egg yolk whisked with 15ml water
a handful of basil leaves, chopped

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Place one sheet of pastry on the baking sheet and trim it neatly into a square or rectangle.
Cut 1cm wide strips, the length of the other pastry and place them neatly on the outer borders so that it forms a frame.
Spread the cream cheese on the inside section of the “frame” and spread it out evenly.
Slice the tomato into thick slices and arrange a layer on the cream cheese. Season with salt and pepper.
Break up the blue cheese and arrange pieces of it all over the tomato.
Finally add another layer of tomato and drizzle over some olive oil.
Brush the outside edges of the pastry with the egg wash.
Bake in the oven for 20 minutes, until golden.
Remove the tomato tart from the oven and drizzle with some more olive oil.
Sprinkle the basil over when you are ready to serve.

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March 15, 2023March 14, 2023by Karen ClaassenLeave a Comment

1 x 400g roll Today puff pastry
egg wash: 1 egg yolk + 15ml water beaten together
4 large tomatoes
a handful of basil
olive oil
balsamic vinegar

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet)
Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through!
Whisk together the egg yolk and water and lightly brush the pastry all over.
Refrigerate until needed.
Fill a large pot with water and bring it to the boil.
Make a cross incision (x) in the tomato skin on the bottom.
Fill a large bowl with ice water.
Now lower the tomatoes into the boiling water and simmer for 1 minute.
Remove with a slotted spoon and immediately plunge it into the ice water.
Remove the skins once they start to curl back from the flesh.
Halve the naked tomatoes horizontally.
Remove the pastry from the refrigerator.
Place a basil leave in the centre of each of the marked squares.
Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil.
Season with salt and pepper and bake for 25 minutes.
Remove the tart from the oven and drizzle with balsamic vinegar while very warm.
Slice the tart into 8 portions and serve as a side.

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Tomato and Plum Tart

February 9, 2023February 8, 2023by Karen ClaassenLeave a Comment

1 roll butter puff pastry
egg wash: 1 egg and 15ml water beaten together
3 large tomatoes
3 ripe plums
15 thyme leaves
15ml honey
250g flavoured cream cheese (I used chive flavour)

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Lay the pastry on the baking paper and cut a 1,5cm strip off each side.
Brush the pastry with some egg wash and lay the strips onto the pastry border.
Prick the inside of the pastry with a fork and refrigerate for 30 minutes.
Cut the tomatoes and plums into wedges and place in a mixing bowl.
Drizzle with the honey, season with salt and pepper and scatter the thyme leaves over.
Brush the entire pastry sheet with the rest of the egg wash.
Now spread the cream cheese onto the inside block of the pastry, using the back of a spoon.
Arrange half the tomato and plum mix onto the cream cheese.
Bake the tart in the oven for 30 minutes.
Top the warm tart with the remaining tomato and plums and season once more.
Serve slightly warm.