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Provencal Tomato Tart 1
Provencal Tomato Tart
Provencal Tomato Tart
Provencal Tomato Tart
Provencal Tomato Tart
Small City Parklands Pub and Beer Garden

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Provencal Tomato Tart

I am photographing from the Provence in the South of France this week so thought it only appropriate to share and enjoy with you some Mediterranean flavours with this Provencal inspired Tomato Tart.

The shops are full right now of ripe and juicy tomatoes bursting with flavour and this has put me in the mood to kickstart the summer. The real stroke of genius in this recipe is the layer of marscapone, parmesan and basil underneath the tomatoes to give that smooth and delicious bite under the baked tomato slices. This is perfect served warm from the oven or at room temperature too.

This tomato tart is a great dish served as a starter or with a green salad for a tasty lunch but most importantly don’t forget to serve with a chilled glass of crisp Provence rose wine.

 

Preparation Time:
15 minutes
Cooking Time:
1 hour 15 mins
Serves: 6

Ingredients

  • 350g puff pastry
  • 1.5kg beef tomatoes (around the same size) - or you can use different varieties of tomatoes depending on your preference for taste
  • 150g marscapone cheese
  • 50g parmesan cheese, grated
  • 1 large bunch fresh basil, chopped
  • salt and pepper
  • 3 tbsp olive oil
    1. Preheat your oven to 200C/400F.
    2. Next roll out your puff pastry into a rectangular shape to approximately 30 x 20cms and place on a tray and put in the fridge to rest while you slice the tomatoes.
    3. Remove the cores from the tomatoes and slice then thinly, piling up all the slices to the side.
    4. Mix the marscapone, parmesan and basil in a bowl and season well. Bring your tart base back out the fridge and spread this mixture over the base of the pastry leaving about 5 cm  at the edges.
    5. Start layering the tomatoes around the outside of the cheese working your way from the outside of the tart to the centre in a clockwise direction, overlapping the previous tomato slice each time. Put the last slice in the middle of the tart and then drizzle all over with olive oil.
    6. Bake the tart in the oven for 30 minutes then reduce the heat to 150C/300F and bake for another 45 minutes. When the tart is cooked there will be no liquid left in the tomatoes. 

    When I was a wee girl my Grandad grew tomatoes; to this day the smell of the rough green vines, heavy with almost ripe fruit remains one of my favourite fragrances in the whole world. 

    I eat tomatoes every day - in winter I succumb to the imports to get my daily fix but when the Scottish varieties are ready, there is simply nothing better. I have a variation on Gill's Tart which I used to woo RG when we were first dating. Cold slices packed into picnic baskets for a wet and windy picnic in his old Jag at the end of Elie pier was always going to win his heart. 

    Try this out at home – you won’t be disappointed! Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.   

    Small City Parklands Pub and Beer Garden

    Gin Cocktails For Lockdown

    We've scoured the archives and come up with our top 5 g
    May 20th Wednesday

    Afternoon Tea in Perthshire During Lockdown

    Enjoy an Afternoon Tea during lockdown; these tasty treats a
    May 19th Tuesday

    Food Lockdown Food!

    This list brings together the food outlets currently open In
    April 22nd Wednesday

    More Scottish Recipes