Tomato Tart
A super easy-peasy summer tart which you can throw together so quickly. Such a tasty use of seasonal tomatoes of any colour.
Prep: 15mins
Cook: 30 mins
Serves: 6 for lunch or many for nibbles
The traditional French tomato tart has Dijon mustard as the base under the tomatoes but I use pesto which pairs beautifully with the tomatoes. This is a regular for those lunching here at Château George 7 and always goes down a treat.
Accompany with Prince de George 7 or Château George 7 Blanc
INGREDIENTS
1 pack of ready-made puff pastry (rectangular preferred or round if that is all you can find)
3 large 'coeur de boeuf' tomatoes of different colours or 6-7 vine-ripened tomatoes.
100g pack of grated parmesan or gran padano
100g pesto (half of a small jar)
Salt & Pepper
Basil leaves or Rocket to garnish
METHOD
Heat the oven to 200°C/190°C fan
Cut the tomatoes into slices - about 0.5 cm thick and if you have time, you can salt the slices and leave them to draw out some of the liquid which will make the tart less wet.
I always make this with rectangular pasty so that it can be made flat on an oven tray on the greaseproof paper it comes on in the packet and being rectangular makes it easy to cut into squares before serving.
Once out of the packet, if possible, roll out the pastry a little thinner with a rolling pin then score gently around the edge, up to 1cm which will rise and create a border when cooking.
Prick all over the pastry with a fork. Using a pastry brush, spread a generous layer of pesto across the inside area of the pastry (about 100g.
Sprinkle with parmesan or gran padano and then layer on the tomatoes, packing them nice and tightly so that all the pastry and pesto is covered. Finish with a sprinkle of salt (if you have not salted the tomatoes to draw out liquid). Sprinkle over another layer of cheese, some black pepper and put the tart in the oven to cook.
It will need around 20-30 mins to cook through, and the pastry to be nice and crisp underneath which you can see by gently lifting up the edge to peek.
Serve hot or at room temperature with rocket leaves, or any kind of salad. Super on its own cut into little squares for apéritif.
Note from Sally: This is a favourite with Château George 7 visitors who lunch here over the Summer when tomatoes are at their tastiest. Just scrummy !
