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.