Posts Tagged ‘Tart’

Tomato, onion & pepper tart

This tart is bursting with summer flavours and the pastry is fabulously light and crisp. Delicious for lunch with a green salad.

Wine Suggestion: We drank the Rocca delle Macie Chianti Vernaiolo with this; unoaked, fresh and vibrant, especially as we’d put it in the fridge for 20 minutes. While not weighty or serious it does have loads of depth and length… perfect for this dish.

Warm tomato, mustard & gruyère tart – serves 4

  • 1 red pepper, sliced
  • 1 onion, peeled, halved & sliced
  • 2 tbsp Dijon mustard
  • 100g gruyère cheese, grated
  • 4-5 vine tomatoes, thinly sliced
  • a handful of black olives, pitted and halved
  • a small handful of basil leaves


  • 200g plain flour
  • 100g cold butter
  • 50g Grana Padano or Parmesan, finely grated
  • 1 egg

First make the pastry by whizzing the flour and butter in a food processor until it looks like breadcrumbs. Stir in the cheese, then the egg and bring together to make a dough. Wrap in clingfilm and chill in the fridge for 20 minutes.

To make the filling, cook the pepper and onion in a tbsp of olive oil for about 15 minutes or until very soft, then season.

Heat the oven to 190C/Fan 170C/Gas 5.

Roll out the pastry to the thickness of a euro. Line a shallow tart tin (about 23cm) with the pastry, fill with baking parchment and beans, and blind bake for 10 minutes. Take out the paper and beans and bake for another 5 minutes.

Allow the pastry case to cool a little, then spread the base with the Dijon and sprinkle over the Gruyère. Top with the pepper mixture, then a layer of tomato slices and the olives. Season really well and bake for another 15 to 20 minutes until the tomatoes are tender and the pastry crisp. Scatter the basil over before serving.

(Original recipe from BBC Olive Magazine, September 2009.)

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Tomato, pesto & marscapone tart

This couldn’t be easier, especially if you use fresh pesto (you can use the recipe below if you’ve lots of basil growing). Perfect for a late summer lunch.

Wine Suggestion: We find we gravitate to dry rosé quite often during summer as the good ones tend to refresh and revive us in the warmth and also complement summer foods. Today it was the Château St Jacques d’Albas Chapelle en Rose, predominantly Grenache and Mourvedre but with a touch of Roussanne from Minervois. Excellent.

Tomato Tart with Pesto & Mascarpone – serves 4

  • 1 ready-rolled puff pastry sheet
  • 6-8 ripe vine tomatoes, thinly sliced
  • 4 tbsp pesto (see recipe below)
  • 2 tbsp mascarpone
  • green salad leaves, to serve

Heat the oven to 200C/Fan 180C/Gas 6.

Unroll the pastry on to a baking sheet (it usually rolls out easier if you take it out of the fridge for 10 minutes before using). Score a border 1cm from the edge and prick inside the border with a fork. Bake for 15-20 minutes or until golden.

Gently squash down the middle of the pastry. Spread the pesto inside the border, dot over the mascarpone, then layer the tomato on top. Season well and bake for 10 minutes or until the tomatoes are cooked and the mascarpone has melted.

Decorate with some fresh basil leaves and serve some dressed salad leaves.

(Original recipe by Paula Stain in BBC Olive Magazine, August 2005.)

To make pesto:

Put a large bunch of fresh basil leaves (minimum 50g) into a food processor with 2 peeled garlic cloves, 25g of toasted pine nuts and 3 tbsp of olive oil. Blend to a paste, then slowly add 125ml through the feeder tube. Transfer to a bowl and fold in 50g of freshly grated Parmesan, then season to taste with salt and pepper. Keep refrigerated in a clean jam jar covered with a layer of olive oil until needed.


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We had an abundance of perfectly ripe apricots a while back and whipped this up to celebrate. Baking fruit on top of puff pastry, with some ground almonds and a dusting of sugar is dead easy plus it brings out all the flavours and enhances the deliciousness.

Wine Suggestion: we think that these flavours go well with southern French botrytised wines, especially from Semillon and Sauvignon. Don’t go all out with a top named Sauternes Chateau as  these will be too concentrated and rich, rather find smaller Chateau, second wines or little appellations like Cérons. Look for a purity of fruit and balance of freshness, but a lightness of being and not too rich.

Apricot Tart – to serve 8

  • one pack of ready-rolled puff pastry
  • 50g ground almonds
  • 900g ripe apricots, halved and stoned
  • 2 tbsp icing sugar
  • maple syrup and cream to serve

Preheat oven to 220°C/Gas 7/Fan 200°C.

Unroll the pastry onto a slightly damp baking tray and sprinkle over the almonds. Arrange the apricots on top, tightly packed and right up to the edges of the pastry.

Dust with the icing sugar and bake for 20-25 minutes or until the sugar has started to caramelise.

Serve hot or warm with a drizzle of maple syrup and some cream if you like.

(Original recipe from BBC Good Food)

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If you have some ready-rolled puff pastry in the freezer and a few leftovers in the fridge you can make an easy and delicious tart for supper. My friends might have been more impressed if they hadn’t seen me assemble it in 3 minutes flat before turfing it into the oven! Try this with anything you fancy on the top, though a bit of cheese is a must.

Onion & Taleggio Tart – to serve 4

  • 6 smallish onions
  • 50g butter
  • a sheet of ready-rolled puff pastry (about 200g)
  • 120g Taleggio
  • thyme

Peel the onions and cut into wedges. Put them into a shallow pan with the butter and cook over a fairly low heat until they are soft, golden and sticky. This will probably take about 40 minutes or so.

Heat the oven to 220ºC/Gas 7. Unroll the pastry onto a lightly floured baking tray. Score a border about 2cm from each edge and prick all over with a fork.

Tip the onions on to the pastry, pushing them almost to the border. Brush the rim with some melted butter or some of the onion butter if there is some left in the pan. Slice the cheese thinly, then break it into small pieces, and distribute these through the onions. Scatter over some picked thyme leaves. Bake for 15-20 minutes or until the pastry is puffed and golden.

Serve with a green salad.

Wine Suggestion: this calls for a white wine from the mountains: try an oaked Chardonnay from the Jura or if you want something amazing look out for the “Vigna della Oche” Riserva from Fattoria San Lorenzo in the Marche, Italy; a fantastic and truly amazing Verdicchio – a white wine that lasts a decade or two and just becomes more and more complex and complete.

(Original recipe from Nigel Slater’s Appetite, Fourth Estate, 2001.)

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This is easy peasy and looks so impressive.

Strawberry and Mascarpone Tart – to serve 8

  • 1 large egg
  • 1 tbsp caster sugar
  • 250g mascarpone cheese
  • 2 drops vanilla extract
  • 250g strawberries

For the crumb base:

  • 75g butter
  • 250g almond, orange or sweet oat biscuits (or digestives will do!)

You need a rectangular tart tin with a removable bottom. We used a long thin one 12cm x 34cm.

For the crumb base, melt the butter in a small saucepan. Crush the biscuits to a coarse powder in a food processor (or bash them in a bag with a rolling pin). Mix the crumbs with the butter, then spoon into the tart tin and smooth them into into the corners and up the sides. Press firmly but don’t try not to compact them too much. Stick the base in the fridge until it has set.

To make the filling, separate the egg, put the yolk in a bowl with the sugar and beat for a few seconds to mix. Beat in the mascarpone until you have a custard-coloured cream. Stir in a few drops of vanilla extract. With a clean whisk and a clean bowl, beat the egg white until it stands stiff, then fold it into the creamed mascarpone.

Spoon the mascarpone into base. Hull the strawberries, slice them thinly and arrange them on the top. Put the tart back in the fridge but remove it about 20 minutes before serving.

Drink with: a glass of Moscato d’Asti –  lightly sparkling and deliciously sweet and fruity.

(Original recipe from Nigel Slater: the kitchen diaries, Fourth Estate, 2005.)

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Don’t be put off by the copious amounts of garlic as they are mild and sweet by the time this delicious tart by Yotam Ottolenghi is cooked. It is perfect for a dinner party as you can have it cooked in advance and just reheat to serve.

Caramelized garlic tart – to serve 6

  • 375g all-butter puff pastry
  • 3 medium heads of garlic, cloves peeled
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 220ml water
  • ¾ tbsp caster sugar
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 120g soft creamy goat’s cheese
  • 120g hard mature goat’s cheese
  • 2 eggs
  • 100ml double cream
  • 100ml crème fraîche

You will need a shallow, loose-bottomed, 28cm fluted tart tin.

Roll out the pastry into a circle that will line the bottom and sides of the tin, plus a little extra. Line the tin with the pastry, place a large circle of greaseproof paper on the bottom and fill up with baking beans. Rest in the fridge for about 20 minutes.

Preheat the oven to 180ºC/Gas Mark 4. Put the tart in the oven and bake blind for 20 minutes. Take the beans and the paper out and bake for another 5-10 minutes or until the pastry is golden. Don’t panic if it puffs up in the middle it will deflate as it cools down. Set the tart case aside and leave the oven on.

While the tart case is baking, put the garlic cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch the garlic for 3 minutes, then drain well. Dry the saucepan, put the cloves back in and add the olive oil. Fry the garlic on a high heat for a couple of minutes. Add the balsamic vinegar and water and bring to the boil, then simmer gently for 10 minutes. Add the sugar, rosemary, thyme and ¼ tsp salt. Simmer for another 10 minutes or so on a medium heat, or until the liquid has almost evaporated and the garlic is coated in a dark syrup. Set the garlic aside.

Break up the cheeses and scatter pieces into the pastry case. Spoon over the garlic and syrup. Whisk the eggs, creams, ½ tsp salt and some black pepper together in a jug. Pour this over the tart filling to fill the gaps, make sure you still have cheese and garlic poking up through.

Turn the oven down to 160ºC/Gas Mark 3 and put the tart in. Bake for 35-45 minutes or until the filling is set and the top is nicely browned. Remove from the oven and leave to cool a little before taking it out of the tin. You might need to trim the pastry edge. Serve warm with a green salad.

Wine Suggestion: This combination of dairy products and pastry demands a white with good body and moderate acidity. A Rhone white that uses one, or a combination of Roussanne, Marsanne and a little Viognier would work well, but avoid most 100% Viognier wines as the acidity won’t be great enough. We drank a Hermitage white which combined the first two of these grapes to good effect and provided an excellent complimentary texture.

(Original recipe from Yotam Ottolenghi’s Plenty, Ebury Press, 2010.)

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