Ingredients
| 250g golf ball-sized vine-ripened tomatoes, preferably plum | |
| 20 mixed-colour cherry tomatoes | |
| 2 tablespoons neutral oil | |
| 30g salted butter | |
| 3 tablespoons sugar | |
| ½ head red witloof | |
| 4 tablespoons Campari | |
| 1 teaspoon flaky sea salt | |
| 1 sheet butter puff pastry, 30cm x 30cm |
View the recipe collection here
Instructions
| 1. | Put a lined baking tray into the oven and heat the oven to 180°C. |
| 2. | Remove the top part of the core from the vine-ripened tomatoes and cut in half horizontally, and cut 10 of the cherry tomatoes in half. |
| 3. | Place all tomatoes into a clean bowl and gently toss in oil. |
| 4. | Place tomatoes cut-side down on the baking tray and bake for 3-4 minutes until they begin collapsing. |
| 5. | Remove from the oven and leave to cool, cut-side down. |
| 6. | Let the tomatoes rest thoroughly to allow any excess moisture to come out. |
| 7. | Use all the butter to butter a 30cm diameter baking tin edge to edge and sprinkle the sugar all over. |
| 8. | Arrange the cooled tomatoes cut-side down to fill the entire base of the baking tin. |
| 9. | Cut the witloof into 1½cm-thick slices and arrange the leaves to fill any gaps. |
| 10. | Splash the Campari evenly across all the tomatoes and sprinkle with salt. |
| 11. | Prick the pastry sheet with a fork and trim any corners so the pastry is approximately 2cm wider than the baking tin. |
| 12. | Place it loosely over the tomatoes and gently tuck it in around the edges. |
| 13. | Put the tart in the oven and bake for 20 minutes until the pastry is golden brown. |
| 14. | Remove tart from the oven and allow to cool for 3-4 minutes with the pastry side up, to let any juices settle in the baking tin. |
| 15. | While the tin is still warm, but not too hot to handle, place a large plate over the baking tin and invert the tart onto the plate. |
| 16. | Serve immediately, to keep the pastry at its peak. |
Food styling, recipes & photography David Neville
Leave a Reply