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Recipe: Tomato jam and Balsamic Roasted Tomato Tart, with roquefort, burrata and prosciutto

Recipe: Tomato jam and Balsamic Roasted Tomato Tart, with roquefort, burrata and prosciutto

This roasted tomato tart is packed with flavor thanks to the tangy balsamic tomato jam the luscious texture from the tomatoes the soft creamy cheese and buttery, flaky crisp crust. It’s the perfect combination of sweet and tart. Pair it with a bottle of chilled white wine for some serious lunch or dinner goals.

  • Serves: 2
  • Prep time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes

INGREDIENTS
 

FOR THE TOMATO JAM

  • 500 grams farm fresh tomatoes, diced
  • 1 tsp salt
  • ¼ cup fresh rosemary, chopped
  • 1 tbsp brown sugar
  • 1 tsp freshly ground black pepper
  • ¼ cup balsamic vinegar

FOR THE TART

  • 2 sheets prepared puff pastry, thawed
  • ½ cup balsamic tomato jam
  • 1 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 garlic clove, minced
  • 1 tbsp fresh or dry oregano
  • Pinch of salt
  • Freshly ground black pepper
  • 1 tomatoe, sliced
  • 1 cup cherry tomatoes
  • 100 grams Roquefort cheese, crumbled
  • 150 grams Burrata
  • 4 slices prosciutto, thinly sliced (optional)
  • 4-5 fresh basil leaves
  • 1-2 tbsp balsamic glaze, to drizzle on top

INSTRUCTIONS
FOR THE TOMATO JAM

  1. Place the tomatoes in a medium sized saucepan over medium/low heat. Sprinkle with the salt and cook for about 5-7 minutes until tomatoes begin to release their liquid.
  2. Add the remaining ingredients and turn the heat down to low.
  3. Continue cooking for about 30 minutes or until you have a jam like consistency. Turn off heat and allow to cool slightly. Pour into a sterilized jar and seal tightly. Stores in the fridge for about 2 weeks.

FOR THE TART

  1. Preheat oven to 180°.
  2. Line a baking sheet with parchment paper.
  3. Stack the two pieces of puff pastry one on top of the other and press gently to stick together. Using a round cake tin, about 25-28 cm in diameter place on the puff pastry and cut round and discard the rest of the pastry. Place the circled puff pastry on the prepared baking sheet. With a fork slightly prick the puff pastry all over (this allows the steam to vent in the oven so you end up with a nice crisp bottom)
  4. Spread the balsamic tomato jam over the puff pastry leaving about 2cm around the border.
  5. In a bowl mix together the olive oil, balsamic vinegar, minced garlic, salt and pepper. Add the cherry tomatoes and give them a good mix.
  6. Place the sliced tomatoes all over the puff pastry. Add the cherry tomatoes over the top and any remaining balsamic/oil mix left in the bowl. Sprinkle with the Roquefort cheese.
  7. Bake the tart for 25-30 minutes or until the crust is golden brown and the cherry tomatoes have slightly burst and caramelized.
  8. Remove from the oven and let sit for a few minutes so all the juices from the tomatoes set. Finally top with torn Burrata , prosciutto slices, a drizzle of balsamic glaze and garnish with the fresh basil.
  9. Enjoy!
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