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Oven-Dried Tomato and Thyme Tart with Blue Vinny, Olive Oil and Rocket

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


750 g (1 1/2 lb) vine-ripened or plum tomatoes
450 g (1 lb) puff pastry
100 g (4 oz) Blue Vinny, thinly sliced
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
A handful of wild rocket leaves
1 tablespoon extra virgin olive oil
Maldon sea salt flakes and freshly ground black pepper


  • Preheat the oven to its highest setting. Cut the tomatoes in half lengthways and place them cut-side up in a lightly oiled, shallow roasting tin. Sprinkle over 1 1/2 teaspoons of Maldon salt and some black pepper and roast for 15 minutes. Lower the oven temperature to 150ºC / 300ºF / Gas Mark 2 and roast them for a further 1 1/4 to 1 1/2 hours until they have shrivelled in size but are still slightly juicy in the centre. Remove and set aside.
  • Increase the oven temperature to 200ºC / 400ºF / Gas Mark 6. Roll out the pastry on a lightly floured surface into a 30 x 37.5 cm (12 x 15 in) rectangle. Lift it onto a lightly greased baking sheet, prick here and there with a fork and bake blind for 18 - 20 minutes until crisp and golden. Remove from the oven, carefully turn it over and bake for a further 5 minutes.
  • Arrange the tomatoes haphazardly over the tart base, leaving a narrow border free around the edge. Crumble over the slices of Blue Vinny, sprinkle over the thyme leaves and drizzle over the olive oil. Return the tart to the oven for 5 - 6 minutes until the cheese has melted.
  • Remove the tart from the oven and scatter the rocket over the top. Cut into 8 pieces, sprinkle with a little extra virgin olive oil and serve.

Serves 8

To visit Rick Stein's website which features regular new recipes - click here