Masterclass: Recipes: Main Courses
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TRENDY THREE TOMATO TART
Ingredients
8 cherry tomatoes
2 vine tomatoes
2 plum tomatoes
1 clove of garlic, finely chopped
Puff pastry discs (cut to the size of your pan, approximately 6”
diameter & 5mm thick)
100g granulated sugar
100ml water
50ml balsamic vinegar (e.g. ‘Fresh Olive Company’)
Fresh sprig of basil
Method:
1. Place the water & sugar in a thick bottomed frying pan
and bring to the boil.
2. Leave to form a golden caramel and then add the balsamic vinegar.
3. Halve the vine & plum tomatoes through the middle and place
in the pan (open side up) along with the cherry tomatoes (whole).
Sprinkle over the garlic.
4. Lay the pastry disc over the tomatoes & leave to rest of
10 minutes to stop shrinkage of pastry.
5. Place in a preheated oven at 180ºC, 350ºF, Gas Mark
4 and cook for 15-20 minutes.
(Note: When the tomatoes are watery at certain times of the year,
a little water may be poured out of the pan during baking).
To Serve:
When the pastry is crisp, remove from the oven & turn out
onto a plate. (If necessary return to the oven for a few minutes
to dry out the pastry).
Garnish with a sprig of basil.
Drink Suggestion:
The classic English Pimms No 1. Cram in to a glass jug ice,
strawberry, cucumber, apple, pear, nicely chopped. For a 4 pint
jug pour 1½” Pimms in the bottom. Top up with lemonade,
give it a stir. Place fresh mint on top- very cool, very nice.
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