An exquisite French spring dish that is not your regular tomato tart. An impressive tart, in both taste and presentation, that will wow your guests. Adapted from a recipe from the Provence region in France.
Serves: 6
Prep Time: 15 minutes
Cooking Time: 50 minutes
Ingredients:
Olive oil
3 tablespoons honey, Acacia honey is my preference.
2 tablespoons Balsamic vinegar cream
10 whole medium size tomatoes, all different colors
A small bunch of fresh basil
A few sprigs of fresh thyme
1 package of good quality storebought puff pastry that easily fits a 21cm tart pan.
30g of Panko breadcrumbs (Japanese)
70g Parmesan cheese, freshly grated.
1 large ball of mozzarella di Bufala or burrata
Preparation:
Preheat the oven to 200°C/180°Fan/400°F
Gently wash and dry the tomatoes and make sure the basil leaves are clean and without residue
In a deep skillet, add 2 tablespoons of olive oil, balsamic cream, and honey. Place the tomatoes, thyme, and basil but not all. Reserve a few sprigs of basil and thyme.
cook on low heat for about 20 minutes then increase the heat to medium
Then, line a round tart pan with parchment paper and gently roll out the puff pastry onto the tart pan with parchment.
Then sprinkle the bottom evenly with panko breadcrumbs and the grated parmesan cheese
Now place the tomatoes (whole, including the stem) on the puff pastry covered with panko and parmesan and bake in the oven for 25-30 minutes
Remove from the oven and place the mozzarella ball on top of the tomatoes together with the remaining sprigs of thyme and fresh basil leaves.
Sprinkle with good quality olive oil and season with salt & pepper and serve.
