my hungry valentine-the duke of richmond-pub-restaurant-east london-tom oldroyd-tomato tart-recipe-770-513

Tomato tart fine, crème fraîche, tapenade and oregano – The Duke of Richmond

SERVES

4 individual tarts

TAKES

Prep 40 minutes
Cook 30 minutes

RECIPE

2 x 320 g sheets just-roll puff pastry
2 tbsp milk
1 egg, beaten
500 g round salad tomatoes (1 per person)
500 g datterini or cherry tomatoes
200 g crème fraîche
2 tbsp tapenade (shop-bought or see below)
3 garlic cloves, bashed
6 tbsp olive oil
1 tbsp lemon juice
1 small handful picked thyme leaves
1 handful picked oregano leaves

Tapenade

500 g pitted kalamata olives, finely chopped
50 g capers, finely chopped
3 cloves garlic, finely grated
2 tbsp dijon mustard
150 ml olive oil
2 tbsp brandy
1 lemon, juiced
1 small handful thyme leaves, chopped
Freshly ground black pepper

1

Preheat the oven to 180°C, gas mark 4.

2

Slice your salad tomatoes into rounds, the thickness of pound coins.

Dress with the lemon juice, 3 tbsp olive oil, thyme leaves and place to one side for at least 30 mins (or best overnight).

3

In a hot pan, toss the datterini tomatoes in 3 tbsp of olive oil, bashed garlic cloves and sprigs of thyme until they are blistered and bursting.

Season and leave to one side.

4

On a lightly floured surface, gently roll both sheets of puff pastry to 3mm thick. Using a 16 cm pastry cutter or plate, cut out 4 rounds. Using a sharp knife, gently score another circle 3 mm in from the outside. Lift and place your tarts onto baking trays lined with baking parchment.

In a circular fan pattern, lay the marinated tomatoes within this second circle.

Brush the edges of the tart with the milk and beaten egg, and bake for 30 minutes until the pastry is golden brown and cooked.

5

Tapenade

If making your own, stir all of the ingredients together.

On 4 large plates, place a little of the crème fraîche (this stops the tarts from moving about), then the tarts. Place a neat spoonful of the crème fraîche on top, and another spoon of your tapenade alongside it.

Position some blistered datterini over and around the tarts, some torn basil leaves, and liberally dress with olive oil.

You’ll get a better result if you marinade your tomatoes the night before. But don’t worry, this will taste delicious regardless!