Quality Chop House by Will Lander

Author:Will Lander
Language: eng
Format: epub, pdf
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2019-10-08T16:00:00+00:00

Isle of Wight Tomato Tart, Ticklemore, Basil

This is almost effortless to prepare and makes for great summer lunch. Buy perfectly ripe tomatoes for their natural sweetness and flavour. We particularly like colourful, flavoursome Isle of Wight tomatoes. Good-quality puff pastry is easy to come by in shops; look for ‘all butter’ pastry.

SERVES 2

2 x 12cm puff pastry discs

1 free-range organic egg yolk, lightly beaten

20g Lyonnaise onions

200g mixed tomatoes, thinly sliced

10 basil leaves

handful of salad leaves

olive oil, for drizzling

50g Ticklemore cheese

salt and freshly ground black pepper, to taste

Preheat the oven to 220°C and line a baking tray with baking parchment.

Put the pastry discs on the tray, brush with egg yolk and score a circle 2cm in from the edge with the back of a knife – don’t cut all the way through the pastry. Spread a thin layer of Lyonnaise onions inside the scored circle. Arrange the sliced tomatoes on top of the onions, alternating colours as you do so. Season with salt and pepper.

Put the tart in the oven, reduce the temperature to 190°C and bake for 12 minutes. Don’t be tempted to open the oven during this time! The tomatoes should be lightly browned, the edge of the pastry golden and the bottom of the tarts crisp. If they are still soft, give them another 4 minutes or so.

Leave the tarts to rest for 5–10 minutes before you dress them. Tear up the basil and salad leaves and dress in loads of olive oil, salt and pepper. Put a handful of dressed leaves on each tart, then grate over the Ticklemore to serve.

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