TOMATO AND TAPENADE TART
Given the right tomatoes, this tart is a highlight of the summer table. A sprinkling of fragrant basil at the end is essential, as well as a drizzle of your best olive oil. Nyons olives are best, but any soft black olives will do nicely. MAKES 1 LARGE TART (ENOUGH FOR 4 PEOPLE FOR LUNCH OR LOTS OF SMALL SQUARES FOR A PARTY) FOR THE TART 4 bull’s heart tomatoes Sea salt and black pepper 500g block of pre-rolled puff pastry
Handful of small Italian plum tomatoes
Olive oil
1 bunch of fresh basil FOR THE TAPENADE 100g pitted black olives
1 garlic clove, peeled and crushed to a fine paste ½tsp fresh thyme leaves, stems discarded
1 salted anchovy fillet, washed and patted dry 1tsp salted capers, soaked well, washed and drained 1tsp brandy
4tsp olive oil
1tsp red wine vinegar
1 First, slice the bull’s heart tomatoes into 1cm rounds. Transfer to a sieve set over a bowl and season well with salt. Leave for 30min.
2 To make the tapenade, put all the dry ingredients in a blender. Blitz well. Add the wet ingredients and blitz again until very smooth.
3 Preheat the oven to 200°C/fan 180°C/gas 6.
4 Put your largest baking tray in the oven to preheat for 10min. Meanwhile, unroll your pastry and cut a sheet of greaseproof paper to the same size. Lay the pastry on top of it. Score a 2cm border around the edge of the pastry.
5 Spread the tapenade all over the pastry, within the border. Arrange the sliced tomatoes in a single layer on top. Halve the small tomatoes, season with salt, and use them to fill any gaps. Drizzle over some olive oil and season with black pepper.
6 Remove the hot tray from the oven, slide the tart on top. Bake for 30min, or until the edges of the tart are puffed up and the base is cooked through and lightly golden. The tomatoes should have softened and taken on a little colour.
7 Season the tart lightly with a little sea salt and pepper, and then sprinkle over some torn basil leaves. Allow the tart to cool slightly on the baking tray, then slice into squares while still just warm. Drizzle with your best olive oil before serving.