When you get really good ingredients it’s worth using them in a recipe that really shows off their full potential. That’s how I feel about these beautiful heirloom tomatoes anyway.
So often the fruits you find in supermarkets are insipid and disappointing but if you come across tomatoes like these, or are lucky enough to be green fingered and grow your own then you’ll know they’ll be packed with flavour and worthy of a bit more love than just tossing them into your Bolognese!
Look at how pretty the colours look in this tart, it’s a picture perfect summer dish. It tastes pretty wonderful too. The fennel seeds in the buttery pastry crust really bring out the sweetness of the tomatoes. Delicious!
150g plain flour
50g wholemeal flour
pinch of sea salt
1 tbsp fennel seeds
splash of ice cold water
5-6 heirloom tomatoes (different varieties if you can)
3 tbsp polenta/semolina
1 tbsp freshly grated parmesan
seasalt, black pepper and fresh oregano
Whisk together the flours and then lightly rub in the butter until it looks like breadcrumbs. Mix through the salt and fennel seeds and then use a little splash of water to bring it all together to form a soft, but not sticky, dough. If you prefer then you can do all this quite quickly and easily in a food processor, which also means there’s less chance of over-working the dough and ending up with tough pastry. Wrap the dough in some cling film and pop it in the fridge to rest for at least 15 minutes.
Pre-heat your oven to 230°c and cover a large baking sheet with some baking parchment. Wash, dry and slice the tomatoes, so that the slices are about 5mm thick. A serrated knife is the best thing to use here.
Roll out the dough on a lightly floured surface until you have a large roundish shape, a few millimetres thick. Carefully place this on the prepared baking sheet. Scatter the polenta or semolina (whichever you’re using) over the pastry, leaving a few centimetres gap around the edge. This will help soak up all those lovely tomato juices and stop the pastry becoming a soggy mess. Arrange the tomato slices on top, overlapping them as you go. Season really well with sea salt and freshly ground black pepper and then dot the surface with a little butter. Sprinkle over the parmesan and a little chopped fresh oregano. Carefully fold up the edges of the pastry, gathering it a little where you need to.
Bake the tart for 20 minutes before reducing the oven temperature to 190° and baking for a further 25 minutes. The pastry should be crisp and slightly golden when it’s done. Leave to cool to room temperature before serving.