Caramelised Tomato Tart with Dulse
Dulse Seaweed Flakes 30g Pouch - add to basket
Try your hand at this delicious seaweed infused tart, as seen on Paul Hollywood's 'Pies and Puds.'
Serves 4
Time 5 mins prep, 1 hour 25 mins cooking
Easy
We made this tomato tart for the seaweed inspired beach picnic for Paul Hollywood’s Pies and Puds. The flavour of the caramelised tomatoes is nicely highlighted by our hand-harvested Dulse flakes. Our store-bought pastry didn’t quite pass muster with the Great British Bake Off judge, but hey-ho, we can’t all be perfect. You can make your own, or use prepared pastry - your choice.
The tart can be served hot or cold as a succulent starter, or as a side dish with any meat or fish.
Top tip: To cook pastry evenly at the bottom, put your tin of uncooked pastry on a hot baking tray- you can heat it up at the same time as preheating the oven.
INGREDIENTS
Tomato Dressing
- 2 tsp Dulse
- 3 large ripe tomatoes, halved
- 2 tbsp olive oil
Tart
- 2 tsp Dulse
- 200g puff pastry
- 200g ricotta cheese
- 100g Parmesan shavings
- 2 large eggs
- 1 tbsp milk
- 4 black olives
Method
- Preheat oven to 180C/350F.
- Grease a 28cm round tart tin.
- Place tomatoes on a baking tray, brush with olive oil and sprinkle over the Dulse. Bake for about 50 mins, until slightly dried out and soft. Set aside.
- Roll the pastry to a thickness of 3mm and line the tin leaving a generous lip of pastry over the edge of the tin to counteract shrinkage. Bake blind for 5 mins.
- Place all the ingredients except the olives into a food processor and process for about 30 seconds or until just mixed. Too much blending will shred the Parmesan, and you won’t get the delicious Parmesan pieces when served hot.
- Spread the mixture over the pastry base and then press the tomatoes into the filling. Sprinkle the olives over the top, but not on the tomatoes, and bake for 25-30 mins or until the filling is set and the pastry is golden.
- Serve with a mixed leaf salad.
