Tomato tart with roast garlic
With lemony basil mascarpone.
|2||garlic — whole bulb|
|10||Roma tomatoes — halved|
|20||tomatoes — Spanish Sante|
|3 Tbs||fresh chillies — 573|
|sea salt and freshly ground black pepper|
|1||egg — beaten|
|2||tomatoes — sliced|
|1||fresh basil, finely chopped|
|lemon — halved and zested|
|salt and freshly ground black pepper — to taste|
|rocket — wild|
Preheat the oven to 180°C.
Place your garlic heads, whole and halved tomatoes on a baking sheet.
Pour olive oil into the garlic heads and coat the tomatoes.
Season with salt and pepper and pop into the oven to roast for about 30-40 minutes or until the garlic and tomatoes are nicely roasted and slightly caramelised. Once sufficiently cooled to handle squeeze out the individual cloves from the head of garlic and set aside.
Increase your oven temperature to 200°C
Remove your puff pastry from the freezer.
Cover pastry with the layered slices of large tomatoes leaving a 2-3cm edge.
Season with salt and pepper and drizzle lightly with olive oil.
Brush the beaten egg over any exposed bits of pastry – making sure not to brush the sides as this will glue the layers together and affect the rise of the pastry.
Pop into the oven and bake for 30 minutes or until risen and golden.
While the tart is baking combine the mascarpone, chopped basil, lemon zest and season with salt and pepper.
Once your tart is ready, remove from the oven and allow to cool for a couple minutes.
Top with the tomato varieties, roast garlic, a few tablespoons of the basil mascarpone (keep the extra aside to add more) and fresh basil and rocket.
Season with salt and pepper and serve.
Yield: Makes 1 x 20x20cm tart.
Recipe reprinted with permission of Styled Fresh. To see more recipes, please click here.
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