French tomato tart

I think i am coming over all nostalgic with all these French tarts, and this tart has been a labor of love. Again another learning curve as i have never made pastry before and wanted to push boundaries for myself and make puff pastry which took 3 days in itself to do with all the rolling, folding, resting.  I think the pastry got more attention than my poor husband.  The tart is made up of a number of different aromatic flavours and i have to say its like a party in the mouth.  If you want to find out how to make puff pastry find it here 

Thankfully the tomatoes only took 4 and bit hours to do but im used to making these and they are a staple for autumn.  After skinning the ripest tomatoes i could find then de pulping and leaving to drain for an hour they were dressed in garlic and thyme, salt and sugar and roasted off for 3 hours before putting in a jar of olive oil and leaving for a day or so to mingle up.

 The Tapenade is wonderful and is not only great for this tart but lovely with griddled lamb steaks.  

170g Black olives
70g Capers
70g Anchovys
10g Fresh mint
Zest of 1 lemon and juice of 1/2 lemon
all of the olive oil from the anchovy tin aprox 30- 40g
2 onions were slow fried for 2 hours in butter and the last 10 mins of cooking i added fresh rosemary and thyme 1tsp of dijon mustard and 20g of sherry vinegar and leave to cool 



Next a lovely basil mascarpone cream to serve alongside the tart. this is fresh from the basil and cheesy to go with the tomatoes and just rounds everything off.  Fresh pesto is made find out how here and then mixed into 200g of mascarpone.  This mascarpone is wonderful on pasta and i now make it for Sophie's tea and i also roast off some streaky bacon so its crispy and break this into the pasta and pesto sauce YUM!

FINALLY TO MAKE THE TART now all the elements are made this is a Heston Blumenthal recipe so you can only dream of what this tastes like absolute heaven with lots of aromatic flavours bouncing around the mouth, it will be gobbled up before you know it.  

Get the cold pastry in the tin from the fridge and layer generous layer of chilled tapenade and then a layer of chilled onions and then finally the chilled tomatoes in nice lines across the top make sure you shake off the excess oil.  make sure you save the oil as this is great for salad dressings, cooking etc.  Finally glaze the pastry in egg wash and cook for 20 mins then serve warm with a big dollop of the basil mascarpone.



Once again this is linking up with the Great blogger bake off Helen and Jenny
mummy mishaps Tasty Tuesdays on HonestMum.com Link up your recipe of the week

31 comments:

  1. Wow!!! That looks amazing! It definitely sounds a labour of love but what a fantastic one. Can't believe all the technical elements which went into it. So talented!!

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    1. luckily it also took 2 days to eat so worth the 3 days making

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  2. OMG Helen, that looks amazing!! 3 days to make puff pastry...oh my word, you are committed! I want to eat this right now...well all apart from the anchovies....one of the few foods that I cannot stand!
    I'm definitely going to try the tomatoes...I was going to try puff pastry but now not so sure...maybe a rough puff might be more suited to impatient me!
    thanks for joining in again..

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    1. anchovies are for flavour just a salt and deep taste i promise theres no fish flavour at all

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  3. well! i am astounded by how much time and effort went into making this tart! when i first saw its title and photo i had NO idea how many elements there were to making it! you are very talented x

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    1. no not talented, i just enjoyed the challenge this week

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  4. oh and thank you for linking up x

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  5. Oh my gosh, days of work and love clearly gone into this tart and it shows, looks superb! Well done on your pastry, looks so crispy and puffy. Yum.

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  6. That looks amazing don't think I would be able to pull it off though! I have however made tapenade before and that was good :-)

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    1. i bet you could pull it off just do it bit by bit :)

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  7. I really shouldn't be looking at this before dinner - I am now starving, Fabulous idea and great photography - off to hunt in my fridge for something to eat now

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  8. I want it, I want it, I want it all! Thanks so much for linking up! xx

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  9. That looks divine! Thanks for linking up with #tastytuesdays x

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  10. Looks and sounds absolutely delicious! And it's inspired me to make my own savoury tart from scratch..

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    1. cant wait to see it what will you make

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  11. Well done for making the pastry, I've done it once, been buying it ever since :) Love the Tapenade, anything with tomatoes, garlic and olives is ok with me :) x

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    1. guess what i will always buy puff from now on lol

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  12. This looks so, so yummy and I'm super impressed that you made your own puff!

    Thanks for linking up to #recipeoftheweek. Pinned and Stumbled. There's a new linky live now if you want to join in :) x

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  13. Oooh delicious! And get you making your own puff too, you clever lady! :)

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  14. That looks incredible. Will you marry me?

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  15. This looks amazing!! So impressed that you made your own puff pastry, go you!! x

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    1. oh thank you it took time but was worth it in the end

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  16. I can't believe how much time you put into it! I read this last night and genuinely expected you to get star baker :)

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    1. Oh thank you so much that is so kind but i got star baker in week one and its good to share the love as there are so many talented people baking up a storm xxx

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