August 9 2024
ROAST TOMATO EGG TART
We are big fans of this roast tomato tart, and it’s not just because it’s got our eggs in it!
Look out for nice ripe summery tomatoes – the heritage varieties are always more interesting and tend to be packed with flavour.
INGREDIENTS
325g ready-rolled puff pastry (we like the palm oil free Dorset Pastry Company)
500-600g mixed ripe tomatoes (it’s nice to use different shapes and colours)
4 garlic cloves, thinly sliced
6-8 sprigs thyme, leaves picked
2 tablespoons olive oil
50g Parmesan or pecorino, finely grated
A pinch of chilli flakes (optional)
4 Respectful eggs
Sea salt and freshly ground black pepper
METHOD
- Give the tomatoes a quick rinse if they need it then cut the smaller one’s in half and any larger ones into quarters. Place the tomatoes cut side up on a suitably sized baking tray and season them all over with salt and pepper. Trickle over the olive oil and tuck in the slithers of garlic here and there.
- Preheat the oven to 160ºc/140ºc fan and when it’s hot pop the tomatoes in to cook slowly for about 1 hour. The idea is to slow roast them, so they become sweet and intense.
- Meanwhile, remove the pastry from the fridge and place it on a baking tray lined with baking parchment. Score a border 2 – 3cm from the edge all the way round. Prick the pastry within the margin, using a fork. Brush the puff pastry all over with a touch of milk and pop back in the fridge to rest.
- Remove the tomatoes from the oven and set aside to cool. Turn the oven up to 220ºc/200ºc fan and when it’s hot, place the pastry in the middle of the oven to cook. Cook for 15 minutes, rotating it halfway through, so it colours nice and evenly. After 15 minutes carefully press the inside of the pastry down with a spatula and return to the oven for a further 15 minutes.
- Arrange the roast tomatoes over the base of the tart case, leaving four clear spaces into which to crack the eggs. Scatter over the Parmesan and thyme leaves, then carefully crack the eggs into each little space. Season the tart all over, and sprinkle over the chilli flakes (if using), then carefully pop the tart back into the hot oven to cook for 12-15 minutes, or until the eggs are just cooked.
- Serve at once with a nice crunchy green salad.
Find more delicious recipes here!
