Stay up to date with notifications from The Independent

Notifications can be managed in browser preferences.

Mark Hix recipe: Tomato tart

Serves 4

Mark Hi
Friday 02 May 2014 19:18 BST
Comments
Sea Spinach and mushroom tart (left) and tomato tart
Sea Spinach and mushroom tart (left) and tomato tart (Jason Lowe)

Sun-dried tomatoes were completely overused in the 1990s, but they shouldn't be disregarded - in a dish like this, where they are blended into a smooth paste with a little oil, they give the tarts a nice intensity.

4 butter puff pastry rectangles, rolled to 3-4mm and cut to about 8x10cm
50g sun-dried tomatoes in oil
4 medium ripe tomatoes
Salt and freshly ground black pepper

For the crumb topping

20g fresh white breadcrumbs
20g grated Parmesan
½tbsp chopped parsley
15g butter, melted

Preheat the oven to 200C/gas mark 6. Blend the sun-dried tomatoes in a food processor with enough of the oil to form a smooth paste. Dock the pastry with a fork to prevent it rising in the oven, place on a baking tray and bake for 5 minutes, then remove from the oven.

Mix all the topping ingredients together, and put to one side. Spread a layer of the sun-dried tomato paste on each tart, then cut each tomato into 5 or 6 slices and arrange on top.

Season, then brush a little of the sun-dried tomato oil over the tomatoes and bake for about 10 minutes; then scatter the crumb mixture over the top and return to the oven for a couple of minutes; serve immediately.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in