Tart of Hearts

Tart of Hearts

11 February 2013 . Posted by Sarah in What we ate

Why not make someone you love my Roasted Tomato and Bocconcini Tart this Valentine's Day? It's a great summer dish - and is just as much fun to eat as it is to make. Enjoy!

Pastry
200 grams of flour
110 ml olive oil
100-120 ml of water
2 teaspoons of baking powder
salt

For the tart
150 ml cream
2 eggs
½ cup of parmesan
200 grams of broken up bocconcini (you can use any type of fresh mozzarella/baby bocconcini)
Fresh thyme leaves (about a tablespoon)
salt
Oval cherry tomatoes

Garnish
Remaining bocconcini
Fresh oregano leaves (we want pert ones) or small basil leaves
Extra virgin olive oil

Make the pastry – place the flour , baking powder and salt in a food processor then add the oil and then the water in a stream to form a dough.  Line a 20cm flan tin or in or case a 11cm by 35cm flan tin with the dough.  I have been told this is a secret recipe of Escoffier and the dough requires no resting, however I do rest it while my oven preheats at 210C in the flan tin lined with scrunched baking paper and filled with rice (see picture).

When the oven is hot you bake the tart with rice and paper, this is called ‘baking blind’ (not with wine) for 15 to 20 minutes leaving the paper off for the last five and covering the sides with foil.

Now whisk the cream eggs, parmesan, thyme leaves together and season, add to the tart shell along with 50 grams of the bocconcini roughly broken.  Turn the oven down to 180-200C and start to bake the tart for a total of 30 minutes. 

Meanwhile cut the cut the tomatoes on a 45 degree angle.  

After the tart has been baking for 15 minutes gently remove from the oven and arrange the tomatoes in heart shapes. Continue to bake for the remaining 15 minutes, remove from the oven and gently push any out of shape tomatoes back together. Finish by garnishing with the remaining bocconcini and pert oregano leaves or small basil leaves and drizzle with olive oil.

Tart of Hearts
Tart of Hearts
Tart of Hearts