![]() ![]() ![]() Drizzle with your best olive oil before serving. Allow the tart to cool on its tray, then slice into squares while still just warm. Remove the tart from the oven, season lightly with a little flaky sea salt and black pepper, and scatter over the torn basil leaves. Bake the tart for 30 minutes, or until the pastry borders are puffed and crisp, the base is a light golden brown (lift the tart tentatively with a spatula to check) and the tomatoes are soft, squidgy and just started to take on a little colour. Remove the hot tray from the oven, slide in the tart on the parchment paper and return the tray to the oven. Drizzle the tart filling with olive oil and grind over some black pepper. sheet frozen puff pastry, thawed according to package directions. Halve the small tomatoes, season with salt, and use them to fill any gaps. Arrange the sliced tomatoes in a single layer over the tapenade. To assemble the tart, top the pastry inside the scored border with a generous smearing of tapenade. Put the baking tray in the oven to pre-heat for 10 minutes. This pastry border will puff up around the filling. ![]() Score a 2-cm/3⁄4-inch border all around the edges of the pastry. Cut a rectangle of parchment paper to the same size, then place the pastry on top. Next, roll out – or simply unfurl, if pre-rolled – the pastry to a rectangle to fit your largest, flat, heavy-based baking tray. Preheat the oven to 180☌ fan/200☌/400☏/gas mark 6. Toss the tomatoes with the olive oil and thyme season with salt and pepper. Filling for large tarts 6 large eggs, beaten 1 1/2 cups (340g) milk 1 cup (113g) cheddar cheese, shredded 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/2 teaspoon salt 2 medium (340g to 397g) tomatoes, cut in 1/4' thick slices To make one large tart rather than two, simply halve all of the ingredients. Step 3Īdd the wet ingredients and blitz further until everything is fully incorporated. To make the tapenade, put all the dry ingredients in a blender. This will prevent your pastry becoming soggy if the tomatoes hold a lot of juice. Leave the tomatoes for a good half hour to allow the juices to drip into the bowl. Transfer to a sieve (strainer) suspended over a bowl and season well with salt. First, slice the bull’s heart tomatoes into thick 1-cm/1⁄2-inch rounds. ![]()
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