BeebRecipes.co.uk- Archive of BBC Food Recipes

Tomato tart with herb oil, tapenade and watercress and tarragon salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Celebrity MasterChef
Don't worry about the long list of ingredients - this wonderfully fresh tomato tart takes no time to make.

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. For the relish, heat the olive oil in a saucepan and gently fry the shallot and garlic. Season with black pepper, salt and ground cumin. Add the white wine vinegar and simmer until the volume of liquid has reduced a little. Add the tomatoes, cover with a lid and simmer for 45-50 minutes, or until you have a thick relish consistency.

  3. For the tart, line a flat baking sheet with baking parchment.

  4. Cut out four 16cm/6¼in rounds from the puff pastry sheets (use a 1 litre/1¾ pint pudding bowl as a guide). Mark a 15mm/¾in border in the pastry circles (use a 500ml/18fl oz bowl as a guide). Place the pastry on the prepared baking sheet and prick the centres with a fork.

  5. Spoon some of the cooked relish into the centre of the pastry circles. Arrange the slices of plum tomato on top and brush the border with beaten egg - making sure you don’t brush the cut edge as this will prevent the pastry rising. Bake in the oven for 20 minutes, until the pastry is risen and golden-brown.

  6. Meanwhile make the herb oil. In a pan, gently heat the garlic in the olive oil with the basil stalks and tarragon stalks. Remove from the heat after 10 minutes and season with salt and pepper.

  7. Place a small handful of the basil leaves, tarragon leaves and watercress leaves in a small food processor (reserve the rest for the salad). Pour over some boiling water to wilt the leaves. Drain the water from the food processor and blend the leaves to a paste. Pour in the herb-infused oil and blend again until smooth.

  8. Make a salad with the remaining watercress, basil and tarragon leaves. Season with salt.

  9. To make the tapenade, blend the olives, capers, anchovies, parsley, brandy and black pepper together in a small food processor. Loosen with a little olive oil and blend to make a paste.

  10. Serve the cooked tarts topped with a small quenelle of tapenade and some herb salad. Drizzle with the herb oil.

Ingredients

For the relish

  • 3 tbsp olive oil
  • 2 banana shallots, chopped
  • 1 large garlic clove, crushed
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 heaped tsp ground cumin
  • 1 tbsp white wine vinegar
  • 5 really ripe tomatoes, halved

For the tart

  • 2 sheets ready-rolled puff pastry
  • 8 plum tomatoes, thickly sliced
  • 1 free-range egg, beaten with a pinch of salt

For the herb oil

  • 2 garlic cloves, crushed
  • 100ml/3½fl oz olive oil
  • small bunch fresh basil, leaves picked, stalks reserved
  • small bunch fresh tarragon, leaves picked, stalks reserved
  • 2 handfuls fresh watercress, leaves picked
  • salt and black pepper

For the tapenade

  • 200g/7oz pitted Kalamata olives
  • 3 tbsp capers, rinsed
  • 15g/½oz anchovies in oil (drained weight)
  • 2 tbsp finely chopped flatleaf parsley
  • 25ml/1oz brandy
  • salt and black pepper
  • drizzle of olive oil

Shopping List

Tomato tart with herb oil, tapenade and watercress and tarragon salad

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Drinks

Dairy, eggs and chilled


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!