Piccolo tomato tart
- Starter
- Medium
- 6
- 1 hour 30 minutes
PT1H30M
Despite being classed as a fruit, tomatoes are rarely seen in a sweet context. This tart sets out to change all that, with a sweet pastry, sweetened tomato compote and lightly caramelised cherry tomatoes on top. The result is a beautiful tart which could just as easily be served as a dessert or a starter. And while the Fisherman's Friend sweets might sound like a strange addition, their eucalyptus flavour adds a wonderfully subtle taste without being overpowering.
Ingredients
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
- 1kg Piccolo tomatoes
- 100g of caster sugar
- 80g of olive oil
- 5 Fisherman’s Friend sweets, original flavour
- 1 red chilli , slit open
- sea salt
To finish
- 500g of Piccolo tomatoes
- 50g of caster sugar
- 50g of olive oil
- salt
- mint leaves , or flowers (optional)
- geranium petals, (optional)
Equipment
- 24cm loose-bottomed tart tin
- Blowtorch
Method
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
- 1kg Piccolo tomatoes
- 100g of caster sugar
- 80g of olive oil
- 5 Fisherman’s Friend sweets, original flavour
- 1 red chilli , slit open
- sea salt
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
- 500g of Piccolo tomatoes
- 50g of caster sugar
- 50g of olive oil
- salt
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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Piccolo tomato tart
