OK, so those of you who like to study our pictures don’t look too close as you’re in danger of discovering our continuity errors. Always seeking to find a positive in everything I do I would hasten to add that this is such as simple, tasty recipe that even if you venture from the prescription you will not go far wrong… However, you might argue that this negates the need for a recipe at all… Well, stop over-thinking it 😛 Here it is:
- A selection of tomatoes
- Puff pastry, (shop bought is fine)
- Sprinkling of salt and sugar
- Cracked black pepper
- Roughly chopped garlic
- Extra virgin olive oil
- Balsamic vinegar
OK, so as the pictures show, it is encouraged to remove the skins from the tomatoes if you’re gonna serve it someone who’s gonna pass the sort of comments about your food as Greg Wallace… as apparently it shows real attention to detail. Freesia taught me an ingenious way of removing the skins from tomatoes after seeing me spend a good half hour butchering of our “plump thing with a navel” (thought to be the Aztec name for this fruity-vegetable).
So, basically as if trying to make your tomato compatible with a Philips-head screwdriver, cut a shallow cross into the skin of the base of the tomato (Picture no. 1). Boil some water in a pan and in another pot have ready some ice-cold water.
Prepare the desired number of tomatoes in the hot water and after 30 seconds (or when the skin starts peeling around the incision) (Picture no. 2) remove and place in the iced water to halt the cooking process (Picture no. 3). Once chilled the tomatoes should be easy enough to peel (Picture no. 4)… if they aren’t then ask Freesia 🙂
Slice the tomatoes nice and thin and evenly place on a tray and sprinkle salt, sugar, pepper and throw around some rosemary, basil and coarsely-cut garlic about the tray. Drizzle on some olive oil and put in the oven at a very low temperature (90*c if possible) and leave for an hour.
Next, open your pastry pack (or roll out if you’ve made it yourself) cut into small circles. I generally cut around a small side plate to get my preferred size. Roll the pastry nice and thin, place on a baking tray, and weigh down with another baking tray. Once the tomatoes have wilted, remove from the oven, whack up the temperature to 170*c and place the tart bases in the oven for 15 minutes.
They should remain nice and flat with the weight of the tray on top. Remove from the oven and place the tomatoes on top as displayed in the photos. A little tip, the more wilted and ruined the tomatoes look, the more tasty they are 🙂
Place back in the oven for 5 minutes and then serve with rocket, balsamic vinegar and mozzarella.
And enjoy! Tim.