Caramelised tomato and origanum tartlets


Ingredients 17
Servings 4
Time

Ingredients

  • TARTLETS
  • 250
    g
    cake flour
  • 125
    g
    butter, diced
  • 15
    ml
    sour cream
  • 30
    ml
    ice-cold water
  • 4
    plum tomatoes
  • 60
    ml
    sugar
  • 45
    ml
    origanum
  • basil pesto to serve (optional)
  • THYME AND LEMON MAYONNAISE
  • 5
    egg yolks
  • 5
    ml
    Dijon mustard
  • salt and pepper to taste
  • 10
    ml
    lemon juice
  • 250
    ml
    olive oil
  • 250
    ml
    sunflower oil
  • 30
    ml
    chopped thyme leaves
 

Method

 
TARTLETS: Place flour in a large bowl. Rub in butter with your fingertips until mixture resembles breadcrumbs. Stir in sour cream. Combine with water, if necessary. Wrap pastry in plastic wrap and chill for 30 minutes. Preheat oven to 190 ºC. Grease four 10 cm diameter tartlet pans (not loose-based). Cut each tomato into 3 thick slices. Heat sugar over low heat until light brown (caramel). Divide between tartlet pans. Add origanum and tomato. Roll out pastry to 5 mm thick and cut out four 11 cm rounds. Place pastry rounds over tomatoes, tucking edges down sides. Bake for 20 to 30 minutes, or until golden. Cool slightly, then remove from pans by inverting onto plates. MAYONNAISE: Blend egg yolks, mustard, seasoning and lemon juice in a blender until well mixed. Gradually add oils in a thin, steady stream, still pulsing, until thick. Stir in thyme. Chill. Serve tartlets at room temperature, with mayonnaise and a dollop of pesto, if using.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.