Tuesday, July 04, 2017

MENU's Recipe of the Week. Tomato tart

We have had quite a lot of meat dishes since we got back and Lynne thought it time to use up the tomatoes in the fridge which are Romas and very good flavour. There is a bit of preparation but assembly is quick and easy. You can, if you wish, make your own flaky pastry, we and most of the rest of the world seems to buy theirs nowadays. Yes we know homemade is the best, it is all about time and inclination. Lynne used the all butter one from Woolworths
1 roll or square of flaky pastry - 3 or 4 good Roma tomatoes - salt - 20g grated parmesan cheese - 8 or 10 halved and pitted black olives - some fresh basil or oregano leaves - 100g crème fraiche - white pepper
Defrost the pastry naturally on some baking paper on a baking tray. Keep it firm in the fridge when it has defrosted. You do not need to roll it out to make it larger. You could if you wish, blanch the tomatoes first and peel them. We leave the skin on. Halve the tomatoes, and using a spoon scoop out all the seeds and juice. (You can use the juices in a salad dressing or in a stew). Lightly salt them inside and set them aside on kitchen paper, turned skin side up, to drain. You need them to be fairly dry. Turn your oven on to 180C. Take the pastry out of the fridge and using a knife, score a circle around the edge, be careful not to cut right through the pastry. Scatter the grated cheese in the centre of the circle. Then arrange the tomatoes in the circle on top of the cheese, keeping the edges clear. Put some olives around the tomatoes, sprinkle over the herb leaves, a little pepper and then spoon on the crème fraiche just around the tomatoes. You will not need salt, the tomatoes will be salty enough. Put into the oven and bake until the edges of the pastry and the base are getting nice and crisp and golden. Take out, portion and serve. This could be a starter for four or a main course for 2. Delicious with a good Pinotage like the Darling Cellars which goes well with tomato, a difficult fruit to pair with wine
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