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Provençale San Marzano tomato wholemeal tart

Provençale San Marzano tomato wholemeal tart


60
60
8
30

This tomato tart is a great dish served as a starter or with a green salad for a tasty lunch but most importantly don’t forget to serve with a chilled glass of crisp rosé wine.

Provençale tart

Ingredients

8 Pidy (11cm) wholemeal tart cases

1 onion, finely chopped

4 tsp fresh thyme leaves

4 tbsp olive oil

600g San Marzano tomatoes

100g yellow cherry tomatoes

150g baby mozzarella balls, sliced

handful fresh basil leaves

2 tbsp extra-virgin olive oil

Method

Spread the onion onto the pastry case base and top with the sliced tomatoes, packed together.

Place the mozzarella under the centre tomatoes.

Brush the tomatoes and the edges of the pastries with the olive oil and season.

Cook in the oven for 12 minutes at 110°C.

When cooked, remove the tarts from the oven, rest for 5 minutes.

Garnish with basil and drizzle with extra virgin olive oil to serve.

Sweetcorn puree

Ingredients

4 baby sweetcorn

3 corncobs

1–2 tsp white wine vinegar

2 tsp extra virgin olive oil

Method

Chargrill the baby sweetcorn in a griddle pan to soften.

Slice into strips and set aside.

Cut the corn off the cobs and place on a baking tray.

Toast in the oven for 20 minutes, or until cooked through and tender.

Set aside a small amount for the garnish and add the rest to a food processor.

Add the vinegar and olive oil and blend to a paste.

Season with salt and pepper.

Tapenade

Ingredients

290g pitted kalamata black olives

1 tbsp capers

2 anchovy fillets

50ml olive oil

1 tsp red wine vinegar

sprig fresh thyme, leaves only

Method

Blitz all the ingredients except the thyme in a small food processor.

Season with black pepper and thyme leaves.

Tomato jelly

Ingredients

1 tbsp olive oil

2 onions, chopped

2 garlic cloves, crushed

1 tbsp tomato purée

800g chopped tomatoes

1 tsp dried oregano

50ml of water

15g Sosa vegetable setting powder

Method

Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft.

Add the garlic and tomato purée.

Cook for a few minutes then add the chopped tomatoes and oregano.

Add the water.

Add the Sosa vegetable setting powder and blend until smooth.

Season generously and simmer for 20 mins.

Poor onto a lined tray and set.

Cut to the shape and size you require.

Blue cheese beignet

Ingredients

10g butter

1 tbsp tarragon, chopped

300g Welsh Perl las cheese

150g flour, seasoned

4 eggs, beaten

200g Sosa panko breadcrumbs

20g Sosa airbag farina

1000ml oil

Method

Mix the butter and tarragon into the stilton in a food processor.

Mould the mixture into balls.

Place in the fridge to firm up.

Put the seasoned flour, egg wash and Panko breadcrumbs in the bowls.

Dip the stilton balls into the flour, then the egg wash and finally the panko and Sosa airbag.

Place the balls on a tray until needed, recommended to place in the fridge.

Heat your oil to 150°C and deep fry the beignets till golden.

Assembly

Place some dots of the sweetcorn puree on the plate, and the finished warm tart.

Mix the salad leaves with home gourmet cantonese sesame seeds, balsamic vinegar and pear home gourmet fruit, place on the plate with the tapenade quenelle, the tomato jelly and finally the blue cheese beignet.

Recipe by Stephen Griffiths, Consultant Chef

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