The vibrant colour of mixed heritage tomatoes is awesome; there is a whole palette to choose from. I particularly love the green tigers, with their verdant skin and dark green stripes and those tiny little yellow ones with a zingy, sharp flavour.
This tart is gorgeous served slightly warm, but I personally prefer it once it has cooled completely. The flavours just seem to have found one another by the time it has come to room temperature.
Ingredients - serves 6-8
- 320g packet ready-rolled puff pastry
- 100g soft goat’s cheese
- 400g mixed-colour heritage tomatoes
- 70g pitted black olives
- A few sprigs of thyme
- Sea salt flakes
- Coarse black pepper
- Extra virgin olive oil
Preheat the oven to 200°C/180°C fan/gas mark 6.
Unroll the pastry onto a baking sheet, and with a sharp knife score a 1cm margin around the edge of the pastry – don’t cut all the way through, but use enough pressure so that the score line is visible.
Crumble or spread the goat’s cheese over the pastry, keeping it within the margin. Slice the tomatoes fairly finely – if you don’t have a really sharp chef’s knife, a serrated knife is always a good option. Arrange the tomato slices, as higgledy-piggledy as possible, on top of the goat’s cheese and sprinkle over a pinch of salt and pepper. Roughly chop the olives and scatter them over the top of the tomatoes along with the thyme.
Bake the tart in the oven for 25–35 minutes, or until the pastry has puffed up around the tomatoes and is a light golden brown. Drizzle over a little extra virgin olive oil and serve.
Thyme is a personal favourite, but sprigs of fresh oregano are just as beautiful. Tarragon or rosemary are very interesting, but not to everyone’s taste; the choice is yours.
Recipe taken from John's book, Perfect Plates in 5 Ingredients. Buy here.