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Kumato tart

Recipe from: 17 July 2013
kumato recipe

Ingredients 15
Servings 6
Time 00:20


  • 6
  • 1
    roll of puff pastry
  • 2
    large onions
  • 1/3
    block medium Gruyere cheese
  • 1
    small bunch of basil
  • 2
    olive oil
  • 1
  • 1
    bottle Finest range PnP fig and vanilla drizzle
  • 1
    head of garlic
  • 250
  • 1
    punnet baby tomatoes
  • 1
    packet pine nuts
  • 100
  • 1
  • Seasoning


Garlic cream:
Peel the garlic and simmer in the cream until soft.
Season and blend to a smooth sauce. You may need to add a little milk to thin it down.

Caramelised onions:
Slice the onions and cook over a low heat with the butter. Make sure to stir them occasionally.
When they are a caramel colour, remove from the heat.

Make a small cross at the top of each tomato with a sharp knife.
Place them in a pot of boiling water for 1 minute and refresh in iced water.
Peel the skins off the tomatoes.
Slice in quarters and remove the seeds.

Roll out the pastry to 1/2 cm thick on a floured surface.
Cut 10-15cm rounds (make them as large as desired).

To put them together:
On a baking tray, place the rounds with some space between them.
Place some caramelised onions on the base of each tart, then grate some Gruyeres on top of this.
Place the kumato leaves on top, overlapping.
Slice some baby tomatoes in half and place them in and around the kumato leaves.
Drizzle with a little olive oil and season.
Whisk the egg and brush the edges of the tarts.
Toast the pine nuts in a pan with a knob of butter and a teaspoon of sugar and toss until light brown.

Bake the tarts at 180 C for 20 minutes.

To serve:
Place the warm tart on the plate, drizzle the garlic cream around the tart as well as the PnP fig and vanilla drizzle.
Sprinkle on the pine nuts and garnish with a basil leaf.



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