"Tomato, olive and almond tart, with a side salad and a delicious red, for dinner tonight! Another fabulous dish from the @ottolenghi cookbook - "Plenty More"! The farmers market still has beautiful heirlooms, so I used those and my addition of pine nuts cause a #savory tart requires pine nuts! TIP:: I used half the almond filling today with one puff pastry cause that was enough for us, froze the other half of the almond mixture and will be used for a quick tart dinner next week!! How I love a quick fix dinner !. [credit:: @raj001] #buzzfeedfood #vegetarian #foodgawker #foodvsco #huffpostliving #healthy #yahoofood #tart #tomatoes #ottolenghi #yummy #homemade"
Tomato, Olive And Almond Tart
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140g unsalted butter, at room temperature
2 large eggs (each 60g net weight), beaten
65g fresh breadcrumbs
80g ground almonds
2 cloves garlic, peeled and crushed
15g picked thyme leaves
100g ricotta
20g parmesan, finely grated (or vegetarian alternative)
Maldon sea salt and black pepper
320g puff pastry (homemade or shop-bought)
Sunflower oil, for greasing
1kg medium heirloom tomatoes, cut into 1cm-thick slices (about 10 tomatoes)
1 cup olive
1/2 cup pine nuts
2 tbsp olive oil
Method:
Heat the oven to 220C/425F/gas mark 7. With an electric mixer, beat the butter until light and aerated. With the machine running on medium speed, slowly incorporate the eggs. If the mix splits, add some breadcrumbs to bring it back together, then carry on adding the remaining eggs. Stop the machine, and work in the breadcrumbs, almonds and garlic just until everything is combined. Remove the bowl from the mixer and, using your hands, gently fold in half the thyme, the ricotta, parmesan and half a teaspoon of sea salt. Set aside.
Roll the pastry into two 20cm x 30cm rectangular sheets about 2mm thick. Grease two baking trays with a little sunflower oil and lay the pastry rectangles on top. Spread the almond mixture evenly over the pastries with a palette knife, leaving a 2cm border around the edge. Lay the tomato slices on top of each sheet in three long rows, with a fair amount of overlap between the rows (tomatoes shrink a fair bit when exposed to heat). Sprinkle over the olives and pinenuts, and remaining thyme. Drizzle the tomatoes with half the olive oil and season with some sea salt and a generous grind of black pepper.
Bake the tarts for 15 minutes, reduce the temperature to 180C/350F/gas mark 4 and carry on cooking for another 10 minutes, until the base is nice and brown. Remove from the oven, leave to cool slightly, then dribble over the remaining olive oil and serve.
2 large eggs (each 60g net weight), beaten
65g fresh breadcrumbs
80g ground almonds
2 cloves garlic, peeled and crushed
15g picked thyme leaves
100g ricotta
20g parmesan, finely grated (or vegetarian alternative)
Maldon sea salt and black pepper
320g puff pastry (homemade or shop-bought)
Sunflower oil, for greasing
1kg medium heirloom tomatoes, cut into 1cm-thick slices (about 10 tomatoes)
1 cup olive
1/2 cup pine nuts
2 tbsp olive oil
Method:
Heat the oven to 220C/425F/gas mark 7. With an electric mixer, beat the butter until light and aerated. With the machine running on medium speed, slowly incorporate the eggs. If the mix splits, add some breadcrumbs to bring it back together, then carry on adding the remaining eggs. Stop the machine, and work in the breadcrumbs, almonds and garlic just until everything is combined. Remove the bowl from the mixer and, using your hands, gently fold in half the thyme, the ricotta, parmesan and half a teaspoon of sea salt. Set aside.
Roll the pastry into two 20cm x 30cm rectangular sheets about 2mm thick. Grease two baking trays with a little sunflower oil and lay the pastry rectangles on top. Spread the almond mixture evenly over the pastries with a palette knife, leaving a 2cm border around the edge. Lay the tomato slices on top of each sheet in three long rows, with a fair amount of overlap between the rows (tomatoes shrink a fair bit when exposed to heat). Sprinkle over the olives and pinenuts, and remaining thyme. Drizzle the tomatoes with half the olive oil and season with some sea salt and a generous grind of black pepper.
Bake the tarts for 15 minutes, reduce the temperature to 180C/350F/gas mark 4 and carry on cooking for another 10 minutes, until the base is nice and brown. Remove from the oven, leave to cool slightly, then dribble over the remaining olive oil and serve.