Oven-Dried Tomato and Thyme Tart With Blue Cheese, Olive Oil And |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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A lovely summery tart ideal for when you are entertaining vegatarians. A Rick Stein recipe. Ingredients:
1 lb red ripe tomato |
sea salt |
black pepper |
1 lb fresh puff pastry |
4 ounces blue cheese, thinly sliced |
1 teaspoon fresh thyme leave |
1 tablespoon olive oil |
arugula leaf |
1 tablespoon extra virgin olive oil |
Directions:
1. Preheat the oven to its highest setting.
2. Cut the tomatoes in half lengthways and place them cut-side up in a lightly oiled, shallow roasting tin.
3. Sprinkle over
4. 11/2 teaspoons of salt and some black pepper and roast for 15 minutes.
5. Lower the oven temperature to 300F and roast them for a further 11/4-11/2 hours until they have shrivelled in size but are still slightly juicy in the centre.
6. Remove and set aside.
7. Increase the oven temperature to 400°F
8. Roll out the pastry on a lightly floured surface into a 12x15in rectangle.
9. Lift it onto a lightly greased
10. baking sheet, prick here and there with a fork and bake blind for 18-20 minutes until crisp and golden.
11. Remove from the oven, carefully turn it over and bake for a further five minutes.
12. Arrange the tomatoes haphazardly over the tart base, leaving a narrow border free around the edge.
13. Crumble over the slices of blue cheese, sprinkle over the thyme leaves and drizzle over the olive oil.
14. Return the tart to
15. the oven for 5-6 minutes until the cheese has melted.
16. Remove the tart from the oven and scatter the arugula over the top.
17. Cut it into 8 pieces, sprinkle with a little extra
18. virgin olive oil and serve.
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