Roast Tomato Tart

<p style=”text-align: justify;”>This is a great summer recipe; the roasted tomatoes work well with the caramelised shallots and flaky puff pastry. Spray some water during the bake to help the puff pastry rise in your wood-fired oven. Pair with a green salad coated in thick French dressing and pair with a crisp glass of white wine.</p>

Preparation time

30 mins

Cooking time

40 mins

Serves

6 people

Ingredients

500g all butter puff pastry
1Kg heritage tomatoes
6 shallots, finely chopped
6 sprigs of fresh thyme
Olive oil
1 egg yolk to glaze the pastry
Caster sugar
Salt and pepper to taste

Method

Pre-heat your wood-fired oven to 180°C.
In a medium frying pan, slowly fry the chopped shallots and thyme in olive oil for around 20 minutes until soft and golden brown. Season with salt and pepper then set aside.
Roll the puff pastry into a rectangle of around 3mm thick, trim the edges to get the perfect edge. Line a baking tray with greaseproof paper and lay the pastry rectangle. Roll the trimmed edges of pastry to 3mm thick and cut 4 x ½ inch wide strips to make a border and stick them with some egg wash. Prick the base of the rectangle all over with a fork and then store the pastry case in the fridge for 10 minutes whilst you prepare the tomatoes.
Slice the tomatoes approximately 5mm thick and set aside. Spoon the caramelised shallots all over the base of the tart and egg wash the borders. Top with the sliced tomatoes. Season with salt, pepper and a pinch of sugar and drizzle with some olive oil.
Bake in the centre of your wood-fired oven for 40 minutes, spraying some water during the start of the bake to create some steam and help the puff pastry rise. Allow the tart to cool down for 5 minutes before serving it.

Roast Tomato Tart

Perfectionists in the Art of Wood-Fired Cooking.