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

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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

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