Rainbow Heirloom Tomato Tart
Print recipe
| Serves | 4 to 6 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Allergy | Wheat |
| Dietary | Vegan, Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Snack, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Formal Party |
| Region | British |
| By author | Karen Burns-Booth |
This beautiful tart is easy to make and would make a stunning centrepiece for any summer buffet table or as part of an elegant picnic. There are only three main ingredients in the tart recipe, which relies on delicious British heirloom tomatoes, onion marmalade and puff pastry. If using non-butter puff pastry, the tart is suitable for vegan diners as well as vegetarians of course. Serve with seasonal salad and new potatoes for a fabulous seasonal supper dish.
Ingredients
- 1 x 320g sheet ready-rolled puff pastry
- 6 tablespoons onion jam/chutney/marmalade
- Assorted coloured and sizes of heirloom tomatoes (I used Isle of Wight tomtatoes)
- Olive oil
- salt and pepper to taste
- Chopped fresh chives and basil to garnish (plus chive flowers when in season)
Note
This beautiful tart is easy to make and would make a stunning centrepiece for any summer buffet table or as part of an elegant picnic. There are only three main ingredients in the tart recipe, which relies on delicious British heirloom tomatoes, onion marmalade and puff pastry. If using non-butter puff pastry, the tart is suitable for vegan diners as well as vegetarians of course. Serve with seasonal salad and new potatoes for a fabulous seasonal supper dish.
Directions
| Step 1 | Pre-heat the oven to 200C/400F/Gas mark 6. |
| Step 2 | Carefully unroll the puff pastry sheet and using the waxed paper, ease it onto a long/oblong baking tray. The waxed sheet is also suitable as baking paper. |
| Step 3 | Spoon the onion jam/chutney/marmalade over the pastry sheet leaving a border of about 2.5cm (1"). Spread it over evenly. |
| Step 4 | Wash and dry the tomatoes and trim them top and bottom, then slice them or cut them in half if they are small. Arrange them over the pastry sheet in a random pattern, keeping the colours separate for maximum impact. Drizzle the olive oil over the tomatoes and season to taste with salt and pepper. |
| Step 5 | Bake the tart in a pre-heated oven for between 25 to 30 minutes or until the pastry is crisp and has puffed up and the tomatoes are soft but still retain their shape and colour. |
| Step 6 | Scatter freshly chopped chives, basil and chive flowers over the tart and allow to cook for 5 minutes before cutting into squares and serving. |
