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Thursday
Aug032017

Tomato and almond tart

Ottolenghi’s most inspiring cookbook for me is Plenty More. In this book I have found so many wonderful recipes and I love going through them. This is one of them – a fresh tomato tart with an almond base, sprinkled with olives. Simple cooking, full of flavour, and looks so beautiful.


Pictured: Tomato and almond tart
140g unsalted butter, room temperature
2 eggs, beaten
65g fresh breadcrumbs
80g ground almonds
2 garlic cloves, crushed
100g ricotta
20g Parmesan, finely grated
15g thyme leaves
375g butter puff pastry
Plain flour for dusting
Vegetable oil for greasing
1kg medium tomatoes, approx. 10, cut into 1cm slices widthways
24 olives, your favourite, black or Kalamata work best, pitted
2 tbsp olive oil
Salt and pepper

Preheat oven to 240°C/220°C Fan forced/Gas mark 9.
Beat the butter with an electric mixer until light and airy. Add the eggs slowly while mixing at the same time. If it splits, add some breadcrumbs, and then keep adding the eggs.
Once eggs are incorporated, add the breadcrumbs, almonds and garlic and mix until just combined.
Fold in the ricotta, Parmesan, half the thyme leaves and a pinch of salt, until just combined.
Roll out the pastry into 2 rectangular sheets, 2mm thick, 20cm x 30cm. Grease two baking trays and lay the pastry on top.
Spread the almond mix on top leaving a 2cm border all around. Lay the tomato slices on top in 3 long rows – overlap between them and the rows.
Sprinkle over the olives and remaining thyme. Drizzle with half the oil and season well with salt and pepper.
Bake in the oven 15 minutes,
Reduce the oven to 200°C/180°C fan/gas mark 6 and cook another 8 – 10 minutes until the base is golden. Swap the trays around to cook both evenly.
Once cooked, remove from oven and cool slightly, drizzle with the remaining olive oil and serve.
Serves 8