Tomato and Bell Pepper Tart
A puff pastry tart filled with tomato and bell pepper, served with a tomato salsa and thyme.
Ingredients
tomato (cut into rounds with a 2.5cm cutter)
64 slices
bell pepper (cut into rounds with a 2.5cm cutter)
96 slices
butter (clarified butter)
to taste
phyllo dough (stacked, cut into 4 rounds of 13cm)
4
olive oil
1 tbsp
onion (chopped)
1
garlic (peeled and halved)
2 cloves
thyme (dried)
to taste
salt
to taste
pepper
to taste
powdered sugar
to taste
basil
to taste
flaky salt (garnish)
to taste
cracked pepper (garnish)
to taste
Instructions
1
Prepare the tomatoes
Blanch the tomatoes in boiling water for 10 seconds, peel, cut into quarters, remove the seeds, flatten the thickness, and cut out 64 rounds using a 2.5cm cutter.
2
Prepare the bell peppers
Remove the stems from the bell peppers, cut lengthwise into quarters, remove the seeds and white pith, flatten the inside, and cut out 96 rounds using a 2.5cm cutter.
3
Blanch the bell peppers
Place the bell pepper rounds in salted boiling water for 10 seconds, immediately transfer to ice water to cool, then drain.
4
Assemble the tomato-pepper base
Dip the tomato and bell pepper rounds in melted butter and arrange them on a 13cm round baking dish: place 1 tomato round in the center, then alternate 3 tomato and 3 bell pepper rounds around it, repeating the pattern.
5
Cover and bake
Cover the vegetables with another sheet of buttered baking paper, and bake in the oven at 200°C for 8 minutes.
6
Make the tomato concassée
Heat olive oil and a pinch of salt in a pan, sauté the chopped onion over low heat for 3-4 minutes, then add the garlic, herb bundle, diced tomatoes, and tomato paste; season with salt, pepper, and powdered sugar, and simmer over low heat until the moisture has evaporated.
7
Add the basil
Stir the basil into the tomato concassée, then spread the mixture over the baked phyllo base in a layer about 5mm thick.
8
Assemble the tart
Invert the tomato and bell pepper tart onto the tomato concassée, set a metal tray on top, and bake in the oven for another 8 minutes.
9
Finish and garnish
Remove the metal tray and baking paper, sprinkle with flaky salt, cracked pepper, and thyme, and finish with a drizzle of olive oil.
