Catherine Bell was lucky enough to sample this tart in its original form at the Alain Ducasse restaurant at Paris’ Plaza Athenée. Her simpler version is equally delicious as long as you use the best ingredients available.
Serves: 4
INGREDIENTS
150 grams puff pastry
2 tablespoons tapenade
2 tablespoons prepared sun-dried tomato paste
12 cherry tomatoes
1-2 beefsteak tomatoes, about
10cmØ – sliced
12 tiny black olives
small basil leaves
truffle oil to drizzle
METHOD
Preheat the oven to 225ºC Roll out the puff pastry very, very thinly and cut out 8 x 10 cm discs. Place on a lined baking sheet and put another baking sheet on top. Weight down with a heavy cast iron fry pan or similar. Bake approximately 8-10 minutes until the pastry is a rich golden brown. Remove to a cooling rack.
Reduce the oven to 150ºC
Cut the cherry tomatoes in half through the equator and place on a baking tray. Season and cook slowly for about 45 minutes until partly dried but still soft and moist. Remove from the tray and cool.
Heat a little oil in a skillet and fry the basil leaves until crisp and translucent. Drain and set aside. Spread 4 pastry discs with tapenade and place a slice of beefsteak tomato on each. Top with another pastry and place each on a plate. Spread the top with a layer of the tomato paste. Place another slice of beefsteak tomato on top, and arrange the dried tomatoes over it.
Garnish with crisp basil leaves and several olives and finish with a drizzle of truffle oil. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.