01.

Ingredients

1 9” by 13” sheet frozen puff pastry, thawed slowly in the fridge
500g cherry tomatoes, the sweetest and freshest available
2tbs grated parmesan/grana padano/pecorino (we find pecorino works best)
1tsp Spice Mountain’s smoked garlic flakes
1tsp Spice Mountain’s Aleppo pepper
1/2tsp Spice Mountain’s Intense balsamic vinegar powder
2tsp Spice Mountain’s wild herbs blend
salt & pepper

02.

Method

  • First prepare the pastry base. Line a baking tray with baking paper, then fit the pastry into the pan, pressing against the bottom and sides. Prick the pastry with a fork, and then blind bake until the edges of the tart are golden, about 25 minutes.
  • Remove from the oven and, after removing whatever you used to weigh down the base, poke down any part of the base that has bubbled up.
  • Meanwhile in a bowl mix the tomatoes with the herbs and spices (including the garlic flakes), then pop them onto a tray and bake in a hot oven till they blister and start to release their juice.
  • This part of the process will stop your tart base becoming soggy. Drizzle a little olive oil on the tart base then sprinkle with the grated cheese.
  • Now carefully spoon the tomatoes into the tart case, keeping them in a single layer. Grind a twist of salt and pepper over the top, then sprinkle with another teaspoon of wild herbs.
  • Return the tart to the oven, now heated to 200 degrees, and bake the tart till hot, about 15 minutes. Let the tart cool slightly before cutting.