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Tomato & Shallot Tart with Burrata & Herb Vinaigrette

Makes 2 tarts, serves 4

Bake in 15cm diameter cake tins.

400g sheet of good quality all-butter puff pastry
16 pieces oven-roasted tomatoes (mixed varietals, see recipe below)
16 pieces caramelised shallots
2 burrata (about 200gm each; buffalo mozzarella is an excellent substitute)
Green herb vinaigrette to garnish

Oven-roasted Garden Tomatoes
(mixed varieties)

8 fresh tomatoes of mixed varieties, cut in halves
2 cloves garlic, peeled and thinly sliced
1 bay leaf, torn into small pieces
6 sprigs thyme
¼ cup extra-virgin olive oil
Salt and pepper to taste

Preheat oven to 180C.

Method

1. Lay the tomato halves in a baking tray, skin side down.

2. Place a slice of garlic on top of each tomato half.

3. Randomly scatter bay leaf pieces and thyme sprigs over the tomatoes and garlic.

4. Season tomatoes well.

5. Drizzle a generous amount of olive oil over the tomatoes and garlic.

6. Bake tomatoes for approximately 20 minutes, or until the tomatoes begin to collapse.

7. Remove tomatoes from oven and allow to cool slightly.

Caramelised Shallots

16 golden shallots, peeled
Lightly salted water for blanching
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
2 tbsp balsamic vinegar
2 tbsp brown sugar
Salt and pepper to taste

Method

1. Using a large saucepan blanch the shallots in lightly salted water for 3-4 minutes or until slightly softened. Strain well.

2. In a medium saucepan over a medium heat, add the olive oil, butter, balsamic vinegar and brown sugar.

3. When the butter and sugar have melted and combined, add the blanched shallots and stir well.

4. Continue to cook over a medium heat until the shallots become golden in colour.

5. Season well, remove from heat and allow to cool slightly.

Green Herb Vinaigrette

Makes 200ml

50ml White wine vinegar
1 golden shallot, finely diced
½ cup freshly chopped green herbs (we used continental parsley, tarragon and basil)
150ml extra-virgin olive oil
Salt and pepper to taste

Method

1. In a small mixing bowl whisk together vinegar, shallots and herbs.

2. While continuing to whisk, slowly pour in the olive oil. Continue until all of the oil is well incorporated.

3. Season to taste.

To Assemble Baked Tarts

Preheat oven to 200C.

1. Line two 15cm diameter cake tins with baking paper.

2. Arrange oven-roasted tomato halves, cut side down to cover the base of the cake tins.

3. Using the caramelised shallots continue to cover the base in-between the tomato halves. Use your creativity to completely cover the cake tin bases, designing the tarts to ensure they present well. (This will be the top of your tarts as they are inverted after baking.)

4. Top each tart with puff pastry cut to fit the 15cm diameter.

5. Bake in oven for 10-15 minutes until pastry is golden in colour and crispy.

6. Remove from oven and allow tarts to cool slightly prior to removing from cake tins and serving.

To Serve

Place buratta in the centre of the tart and drizzle with green herb vinaigrette.