Heritage Tomato Tart, Posh Tarts by Pip Spence. Photography by Faith Mason.
Liven up your cooking with a posh tart! Whether it’s a delicious savoury seafood quiche, a sticky fruit crostata, or a traditional tomato tart, tarts have the edge over pies any day.
Posh Tarts offers over 70 amazing recipes covering breakfast tarts (pasteis de nata, English breakfast), meat tarts (Spanish omelette quiche, Shredded smokey chicken and sweet corn, Bacon, leek and cheese), fish tarts (Pissaladière, Tuna tonnata, Smoked salmon and watercress), vegetable tarts (Baked camembert in filo with cranberry, Roasted ratatouille, Tomato Tart, Butternut squash tarte Tatin with chestnut and sage), and sweet tarts (Jam tarts, Tarte au citron, Dutch apple tart and Linzertorte).
Simple to prepare, you can make a meal in moments with store-bought filo, puff, or shortcrust pastry and a variety of topping ideas – or make your own pastry to be even more posh. With easy-to-follow instructions and a photo for every recipe, Posh Tarts is a cut above the rest.
Posh Tarts: Over 70 recipes, from Gorgeous Galettes to Perfect Pastries is available at Amazon.com and Indigo.ca.
Heritage Tomato Tart
A good-quality pre-made pastry case is a brilliant ingredient to have on standby for surprise guests or when you’re pressed for time. Here it’s used simply with beautiful heritage tomatoes and creamy, herby goat’s cheese.
SERVES 6
TAKES 10 minutes
200g (7oz) heritage (heirloom) tomatoes
125g (41⁄2oz) soft goat’s cheese
150g (5oz) ricotta cheese
a splash of milk
a bunch of chives, chopped
1 tsp finely grated lemon zest
20-cm (8-in) pre-made unsweetened shortcrust pastry case
½ tsp dried oregano
extra virgin olive oil
sea salt and freshly ground black pepper
Slice the larger tomatoes and cut the small ones in half and place to one side. Place the goat’s cheese, ricotta and milk in a small bowl and mix until smooth. Add a good pinch of black pepper, most of the chives and the lemon zest and mix again.
Spoon the cheese mixture into the pastry case. Arrange the tomatoes on top then sprinkle with a little oregano, the remaining chives, salt and a drizzle of extra virgin olive oil. Cut into slices and serve.
Recipe reprinted with permission from Hardie Grant Books.
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