Country Tomato And Parmesan Tart Recipes

COUNTRY TOMATO AND PARMESAN TART

Steps:

• In a food processor, blend the plain flour, 75g (3oz) grated Parmesan cheese, butter, 2.5ml (1/2 level tsp) salt and the cayenne pepper until the mixture looks like rough breadcrumbs. Set aside one-third of the crumb mixture, cover and refrigerate. Press the remaining crumb mixture into the base of a 21cm (81/4in) square, loose-based flan tin, using the back of a metal spoon to spread it out to the edges (see tip). Chill for 10min.
• Cook the crumb base at 180°C (160°C fan) mark 4 for 15-20min or until light golden brown. Cool.
• Cut the plum tomatoes into thick slices. Spread the sun- dried tomato paste all over the baked and cooled crumb base, then sprinkle with half the fresh breadcrumbs. Layer the tomato slices and chopped fresh thyme on top and sprinkle with the remaining fresh breadcrumbs, the remaining Parmesan cheese and the reserved pastry crumb mixture; season with salt and black pepper.
• Cook the tart in the oven for a further 15-20min or until golden brown. Allow it to cool slightly, then cut into portions and garnish with fresh thyme. The tart can be served either warm or at room temperature.
• Prepare ahead: Up to two days before Complete Country Tomato & Parmesan Tart to the end of step 2; cool and cover. Cover and refrigerate reserved crumb mixture. To serve complete the recipe. Like this? You'll love... The best vegetarian recipes Quick caramelised onion and goats cheese tart Cupcake quiche lorraines Onion, potato and thyme tart Simple smoked salmon tart Cherry tomato and goats chesse tart

TOMATO AND PARMESAN TART

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the puff pastry dough on a baking sheet and bake until golden brown, about 15 minutes.
• Remove the pastry from the oven and spread it with pesto. Next cover the pastry with overlapping slices of tomatoes. Season with salt and pepper, to taste. Cover the tomatoes with the grated Parmesan and return it to the oven. Bake until the cheese has melted, about 5 to 10 minutes. Remove the tart from the oven and cut it into 6 equal pieces. Arrange the tarts on serving plates and drizzle with balsamic reduction.
• To make Balsamic Reduction: Combine the balsamic vinegar and sugar in a small sauce pot and bring to a boil over medium heat. Cook until the liquid is reduced by half and has a syrupy consistency, about 30 to 45 minutes. Remove from heat and allow reduction to cool before using.
• Yield: about 2 cups