Tomato and roast garlic tart recipe

Updated at: Thu, 17 Aug 2023 00:16:41 GMT

Step 1

SERVES

Step 2

Put the flour, butter and salt into a food processor and blend with the pulse button until it resembles breadcrumbs. Add the yolks and pulse again. If the mixture doesn’t come together into a ball add 2 tbsp very cold water. If it still won’t come together scrape the mixture out of the processor and bring it together with your hands. It’s important not to overwork the pastry. Wrap in clingfilm and refrigerate for an hour.

Step 3

Preheat the oven to 180C/170C fan/gas mark 4.

Step 4

Put the head of garlic in a little foil parcel with the olive oil and 2 tbsp water. Place in a small roasting-tin and bake for about an hour, or until the garlic is completely tender. Leave until it is cool enough to handle then squeeze the pulp out of each clove. Mash with a fork.

Step 5

Roll out the pastry on a lightly floured surface and use to line a 25-28cm loose-bottomed tart tin, gently pressing the pastry into the grooves. Put back in the coldest part of the fridge for 30 minutes, or in the freezer for 15.

Step 6

Set the oven to 220C/210C fan/gas mark 7.

Step 7

Cut the tomatoes into slices 0.5cm thick. Discard the end slices or save them for something else (tomato soup or ratatouille).

Step 8

Season the garlic purée and spread on the pastry base, then sprinkle on the almonds and half the parmesan. Lay on the tomato slices, slightly overlapping, working from the outside in. Season as you go.

Step 9

Sprinkle on the fontina, gruyère or taleggio, then the rest of the parmesan, and season. Drizzle with the olive oil. Bake for 35 to 45 minutes. Everything should be golden and the tomatoes slightly shrunken. Eat lukewarm or at room temperature.

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