Roasted tomato tart
Nothing says summer dining like Marcus Wareing’s puff pastry tart, with layers of roasted tomato sauce, garlic and tapenade.
Ingredients
For the tart
- 320g/11½oz frozen ready rolled puff pastry, defrosted
- 1 egg, beaten
- fresh salad, to serve
For the sauce
- 3 large tomatoes, halved
- 16 cherry vine tomatoes
- 1–2 tbsp extra virgin olive oil
- 3 garlic cloves (whole, crushed)
- 2 fresh thyme sprigs, leaves stripped
- sea salt and freshly ground pepper
For the topping
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Put the puff pastry on baking paper and cut out a large circle (as big as the pastry allows – you can use a dinner plate as a guide). Brush the edges with some of the beaten egg and then fold over and crimp the edges to make a rim. Use a fork to prick the base of the pastry case all over (this is to prevent the pastry from puffing up too much in the oven). Brush egg wash all over the pastry case.
Bake for 12–15 minutes until golden and crispy (the pastry doesn't need to be completely cooked through at this stage). Set aside and leave the oven on.
Meanwhile, start on the sauce. Grill the tomato halves and vine tomatoes on the barbecue, or roast in the oven for 8–10 minutes until softened and charred. Set aside.
Heat the olive oil in a medium saucepan and sweat the garlic. Add the roasted tomatoes and cook for 10–12 minutes until the moisture disappears, stirring and pressing down to turn them into a sauce. Season with salt and pepper and add the thyme leaves. Remove from the heat and decant into a small bowl to cool.
To assemble the tart, spread a thin layer of tapenade over the puff pastry base, followed by a generous, even layer of tomato sauce. Arrange the raw sliced tomatoes on top. Garnish with the garlic slices, a sprinkle of fresh thyme leaves, a drizzle of olive oil and salt and pepper to taste.
Return the tart to the oven for about 12 minutes, or until the pastry is fully cooked and the tomatoes warmed through. Serve with a fresh salad of your choice.
