Friday, 2 December 2011
Recipe: Tomato and Pepper Tart
The success of this recipe is all about concentrating the tomato flavour until it is rich and intense and edgy. A deceptively simple presentation, but when you go through the sliced tomato surface and get to the complicated combination of flavours beneath, it really is show-stoppingly good. I pefer to make it with phyllo pastry shells, which means the finished dish is light and more-ish - but a buttery shortcrust would work just as well, I'm sure.
For two individual tarts.
Ingredients: two pre-cooked phyllo pastry shells; three medium sized Tomatoes; 2 tbs finely diced Red Pepper; one small Onion; two Garlic cloves; a Bouquet Garni; 2 oz butter; Olive Oil; 1 tbs Tomato Paste; half a dozen Basil leaves, shredded; 1 tsp dried Thyme; Salt & Pepper.
1.Finely slice one of the Tomatoes (you want about twelve slices, in total), and put in a bowl with the diced Pepper; melt half of the Butter over low heat, then pour this over the Tomato and Pepper mixture, add a little salt, and mix together. Set aside.
2. Melt the remaining butter in the pan, with a little Oil. Sauté the onion, finely diced, for a few minutes until visibly softened. Dice the remaining tomatoes, and add them to the pan, along with the Garlic (minced), Bouquet Garni, and tomato paste. Cook, stirring frequently for a bout ten minutes, over medium heat, until the mixture has entirely collapsed and has lost most of its liquid - it should be quite thick at this stage.
3. Discard the Bouquet Garni. Check and add seasoning to taste, and stir in the shredded basil leaves. Divide the mixture between the two pastry shells.
4. Arrange the slices of Tomato (along with the diced Pepper) over the top of the Tomato mixture, to cover. Bake for ten minutes in a 180 degree C oven, until the slices are visibly dried out, and have started to colour at their edges. Remove from the oven, and drizzle a little Olive oil over the top of each tart, and sprinkle with the dried Thyme.