You don’t need a special occasion to make this tangy, savoury tomato tart. Easy to make and delicious to eat, just one bite is enough to convince you that you’ll want seconds. With some fresh tomatoes, goat cheese and a flaky puff pastry made with Natrel Salted Butter, every day is a special occasion!
homemade puff pastry recipe, see below
Italian tomatoes, sliced into 6
cherry tomatoes, cut in half
fleur de sel
freshly ground black pepper
fresh thyme leaves
goat cheese (optional)
fresh basil leaves
Puff pastry Ingredients
flour, chilled in the freezer for a few hours
¼ + ⅞
Natrel Salted Butter, frozen then grated
lemon or lime juice (optional)
ice cold water
Preheat the oven to 400°F (200°C). Line two 9-inch pie plates with parchment paper.
Unwrap the puff pastry and cut it in half. On a floured work surface, roll out both halves until you have enough to line the bottom of both pie plates. Make sure to press the pastry right down into the edges of the plates and cut off the excess.
Place both pie shells in the fridge for 15 minutes to help prevent them from shrinking during baking.
Once pastry is chilled, cover the inside of each pie with parchment paper and fill with baking stones (or dried peas.)
Blind bake for 15 minutes and then let cool. Remove the weights and paper. Spread the tomato slices evenly over the bottom of the pies. Top with the cherry tomatoes and then season with the salt, pepper and thyme.
At this point add the cheese (if desired) in small dollops scattered over the top. Drizzle with half of the olive oil.
Bake for 15 to 20 minutes until pastry is golden. When ready to serve, cover with the basil leaves and drizzle with the remaining olive oil.
Puff pastry Preparation
In a bowl, combine the flour, salt and ¼ cup (60 g) of butter. Using your fingers, quickly rub the butter into the flour.
Add the lemon or lime juice and water, a tablespoon at a time, using a wooden spoon or your fingertips to bring the dough together. Add just enough water to form a firm dough (so it’s not sticky or too wet).
Knead the dough on a floured surface for about 1 minute and leave it to rest for about 5 minutes in the fridge.
Roll the dough out into a long rectangle.
Sprinkle 100 g of grated butter on two-thirds of the rectangle.
Fold over the portion without butter towards the middle.
Then fold the other end over the first fold. You have now completed one fold (layering the butter).
Turn the dough 90 degrees and roll it out to form another long rectangle.
Repeat with the rest of the butter and fold over to create a second layer. Turn 90 degrees. Now you have incorporated all the butter in two folds.
Complete 3 more folds so you have folded the dough about 5 times. You shouldn’t need to refrigerate between folds if you work quickly. IMPORTANT: If it's a hot day and the butter starts to seep through, place the dough in the freezer for about 10 minutes to harden the butter and then continue.
After the fifth and final folding, wrap the dough in plastic wrap and store in the fridge until needed.
Let it rest for at least 4 hours before using.
If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.