With Christmas fast approaching, this is a wonderful summertime tart I often whip up when entertaining. The combination of sweet tomatoes, plum and basil are a match made in heaven. Best of all, you can put this together so quickly and easily and it just presents beautifully.
If you are gluten or grain-free, try this as a delicious salad. The cheese is entirely optional, personally, I’m a fan of fresh goat curd or buffalo mozzarella (or bocconcini) with it.
Please just make sure when you choose a puff pastry, that it is a 100% butter puff pastry with no vegetable oils or additives. I always choose Caréme All Butter Puff Pastry. They now make a wholemeal spelt puff which is just delicious.
This Heirloom Tomato and Plum Tart is a really easy to make, beautiful flavour combo that's great for a light lunch or tasty appetiser.
- 375 gram sheet of all butter, puff pastry
- 500 grams (approx.) heirloom tomatoes
- 3 perfectly ripe plums
- Approx. 100-150g Persian feta, goat feta, goat curd, buffalo mozzarella or bocconcini (optional)
- Handful small basil leaves, torn
- 1 tablespoon red wine or raspberry vinegar
- ½ teaspoon sea salt
- 60 ml (4 tablespoons) extra virgin olive oil
- Pinch white pepper, ground
- Preheat your oven to 180℃/350℉.
- Defrost and cut the pastry to your desired size (I usually cut in half or quarters).
- Place on a baking tray lined with baking paper. Using a fork, prick the pastry all over. Pop into the fridge whilst preparing your tomatoes.
- Halve small tomatoes and slice any large ones. Slice your plums into thin wedges.
- Top the pastry with another piece of baking paper and weigh it down with another tray placed on top.
- Bake for approx. 15 minutes or until crisp and golden.
- Make your dressing by mixing altogether (or shake in a small jar).
- Gently toss the tomatoes and plums in the dressing.
- Arrange over the pastry with the cheese (crumbled or torn) and garnish with fresh basil leaves.
- Serve immediately.