Heirloom Tomato Tart

Heirloom varieties of tomato are becoming easier to find – check out your local farmers’ market or independent grocer! This is a great tart to take to or serve at a BBQ.

Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 6
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême All Butter Puff Pastry, defrosted
200g Fresh Mozzarella or Fior Di Latte (we use That’s Amore Brand)
4-6 (about 650g) medium heirloom tomatoes
1 dessert spoon fresh thyme leaves
Sea salt & black pepper

Method

Preheat oven to 200C fan-forced (220C non-fan). Roll the pastry a little thinner, cut to size if need be, lightly grease a pie dish or a flat baking tray and line with baking paper, place the pastry on the tray, prick the base of the pastry all over with a fork.
Tear the mozzarella into pieces and dot over the pastry. Slice the tomatoes into 4mm-5mm thick rounds, lay the slices of tomato overlapping over the mozzarella, sprinkle with thyme, sea salt and black pepper.
Bake in a pre-heated oven for 20 minutes then reduce oven temperature to 180C fan-forced (200C non-fan) and continue to bake for 30 minutes or until pastry golden and tomatoes are tinged with colour.
Remove from oven and sprinkle with basil leaves, drizzle with a little of the olive oil and balsamic vinegar. Can be made ahead of time and served at room temperature.
To serve: Handful fresh basil leaves and 1 tablespoon extra-virgin olive oil mixed with 1 teaspoon balsamic vinegar