is one of Rick Stein's recipes which we have kindly
had permission to reproduce which should whet
your appetite for more.
find out more about Rick Stein and his passion
for seafood have a look at his biography
further information about his restaurants in Padstow,
Cornwall, his new cookery school and to see his
online delicatessan visit his website - click
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
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
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.
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.
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.
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.
visit Rick Stein's website which features regular
new recipes - click