Piccolo tomato tart

  • Starter
  • medium
  • 6
  • 1 hour 30 minutes, plus overnight resting time for the pastry

PT1H30M

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Ingredients

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Imperial

Pâte brisée

  • 125g of plain flour, plus extra for dusting
  • 75g of unsalted butter, softened
  • 45g of icing sugar
  • 1 small egg
  • 1 pinch of salt
  • 15g of ground almonds

Tomato compote

To finish

1
Prepare the pastry the day before, to give it time to rest overnight. Mix all the ingredients together in the bowl of a stand mixer or with your hands until a smooth dough forms (but be careful not to overwork). Shape into a disc, wrap in cling film and place in the fridge overnight
  • 125g of plain flour, plus extra for dusting
  • 75g of unsalted butter, softened
  • 45g of icing sugar
  • 1 small egg
  • 1 pinch of salt
  • 15g of ground almonds
2
For the compote, blanch the tomatoes in boiling water for 20 seconds, then drain. Peel the tomatoes, then halve them and scoop out the seeds. Use a blender or sharp knife to finely chop the tomato flesh, then place in a saucepan over a low heat. Add the sugar, olive oil, Fisherman’s Friend lozenges, chilli and a pinch of salt and allow to cook slowly for around 30 minutes, until the tomatoes break down into a loose compote. Once you’re happy with the texture, allow to cool
3
While the compote cools, halve the remaining 500g of Piccolo tomatoes and place cut-side up on a tray. Sprinkle over the sugar, drizzle over the olive oil and add a pinch of salt. Set aside
4
Preheat an oven to 160°C/gas mark 3. Unwrap the dough and roll it out on a floured work surface until large enough to line a 24cm fluted tart tin. Grease the tin with butter, dust with a little flour, then carefully place the pastry dough into it, pushing it into the edges. Ensure there is a little overhang as the pastry will shrink as it cooks
5
Use a fork to prick holes in the base of the tart, then place in the oven and cook for around 15 minutes until golden and crisp
6
Trim the edges of the tart to neaten it up, then pour the cooled compote inside it. Use a blowtorch to char the halved tomatoes lightly (or you could put them under a very hot grill for a few minutes), then arrange them in a rosacea pattern on top of the compote. Finish with the geranium petals and mint leaves and flowers (if using), then serve at room temperature
  • mint leaves, or flowers (optional)
  • geranium petals, (optional)
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