So I was pottering off to the shops when I bumped into Mike and we got chatting and he suggested I try this. It's a rather amazing tomato tart. Well worth a go. Vegetarian. Glorious. I tried having it after the oven when it was still hot but can confirm it's much better when it's cool. Suggest maybe taking it out of the fridge a little before eating though so that it has time to come up to room temperature a bit.
Give it a go!
Give it a go!
Ingredients
Method
Cut the pastry so it fits on a baking tin base (see vid for technique!). Mash all the cheeses and the garlic and basil together with a fork. Spread it on the pastry, leaving a small gap at the edges.
Now get chopping your tomatoes and line them around the edges, slightly overlapping. Start at the outside and work in. Fill in the gaps. Uses about two packs of tomatoes. Season well with salt and pepper.
I cooked it for 27 mins at 180 then turned the heat down to 150 and cooked for a further 12 mins. Basically the tomatoes want to look a bit like sun dried tomatoes.
Let it cool then pop in the fridge for a bit (cover with cling film when it's cool - if it's still warm you get condensation and no-one likes wet tart).
SOME THOUGHTS: Mike came around and we ended up eating the whole thing the following day. He said he did his on baking paper and apparently that worked well too. We found that it was a bit difficult to get the tart off the base but it wasn't too bad. It does taste really good (tastes like summer). So well worth a go. Pretty vegetarian. As Cora aptly put it, you can't really over-cook it so if in doubt keep it in. Obviously don't burn your house down. But the tomatoes should caramelise a bit methinks.
Enjoy.
- Pack of ready roll puff pastry
- Two packs of baby plum tomatoes (each pack from Tesco is 325g)
- 200g mascarpone
- 1 garlic clove, chopped
- 100g Parmesan cheese, grated
- 75g Gruyère cheese, grated
- A good handful of basil leaves, torn
- Salt and pepper
Method
Cut the pastry so it fits on a baking tin base (see vid for technique!). Mash all the cheeses and the garlic and basil together with a fork. Spread it on the pastry, leaving a small gap at the edges.
Now get chopping your tomatoes and line them around the edges, slightly overlapping. Start at the outside and work in. Fill in the gaps. Uses about two packs of tomatoes. Season well with salt and pepper.
I cooked it for 27 mins at 180 then turned the heat down to 150 and cooked for a further 12 mins. Basically the tomatoes want to look a bit like sun dried tomatoes.
Let it cool then pop in the fridge for a bit (cover with cling film when it's cool - if it's still warm you get condensation and no-one likes wet tart).
SOME THOUGHTS: Mike came around and we ended up eating the whole thing the following day. He said he did his on baking paper and apparently that worked well too. We found that it was a bit difficult to get the tart off the base but it wasn't too bad. It does taste really good (tastes like summer). So well worth a go. Pretty vegetarian. As Cora aptly put it, you can't really over-cook it so if in doubt keep it in. Obviously don't burn your house down. But the tomatoes should caramelise a bit methinks.
Enjoy.
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