Family friendly French

Marmande tomato tart with basil and garlic

Name: Marmande tomato tart with basil and garlic
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: /french
Ingredients: 375g block frozen puff pastry, thawed; 2 large (about 450g) vine-ripened tomatoes, such as ox-heart (beefsteak)*; 1 small garlic clove, very finely chopped; 2 tsp extra virgin olive oil; Small basil leaves, to serve; 50g fresh basil leaves (1 bunch); 3 large garlic cloves, peeled; 1 small vine-ripened tomato, peeled, chopped; 75g parmesan, finely grated; 150ml olive oil

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15m

35m

Marmande tomato tart with basil and garlic

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by Rick Stein

Chef, author, TV presenter

Oct 03, 2015

I originally wrote this recipe for the fabulous and celebrated tomatoes grown around the Gascon town of Marmande. But any well-flavoured, vine-ripened tomatoes would be almost as good.

375g block frozen puff pastry, thawed
2 large (about 450g) vine-ripened tomatoes, such as ox-heart (beefsteak)*
1 small garlic clove, very finely chopped
2 tsp extra virgin olive oil
Small basil leaves, to serve

Pistou*

50g fresh basil leaves (1 bunch)
3 large garlic cloves, peeled
1 small vine-ripened tomato, peeled, chopped
75g parmesan, finely grated
150ml olive oil

Method

1.

Grease a baking sheet. Roll out pastry to 5mm thick on a floured surface. Cut a 30cm disc (use a plate as a guide). Place on sheet and prick with a fork, leaving a 2.5cm border. Chill for 20 minutes.
2.

Preheat the oven to 200°C.
3.

Bake pastry for 20 minutes, then remove and leave to sink down. If necessary, press down lightly until level.
4.

For pistou, process all ingredients, except oil, in a food processor. With motor running, gradually add oil until mixture thickens. Season with 1/4 teaspoon sea salt and some black pepper.
5.

Turn each tomato on its side and slice thinly, discarding ends. Dot the pastry with 2 teaspoons of pistou and arrange tomato, slightly overlapping. Sprinkle with garlic, 1/4 teaspoon sea salt and some black pepper, and drizzle with oil. Bake for 10-15 minutes until pastry is crisp. Serve topped with basil.