Tomato Tapenade Tart
If you’re looking for the Tomato & Arugula Tart, click here
London’s Borough Market has been in existence since probably the year 1014, according to a Norse chronicle. And it continues to fascinate us to this day. I recently received “The Borough Market Cookbook” as a gift from a fellow foodie (who may or may not also smuggle me the elusive Belper Knolle cheese from the same market) and have had a ball imagining shopping for all the recipes in their created home. As if any of us need more of a reason to visit London….
My love for tomatoes drove me to try this recipe, despite the use of olive tapenade, which I’m generally not too sure about. Alas, watch the video to see how much I swoon for this gorgeous tart. It’s the kind of thing you make for yourself and don’t share with anyone else.
Heritage (Heirloom) Tomato, Olive Tapenade, and Belper Knolle Tart
"The Borough Market Cookbook"
750-800 g selection of heritage/heirloom tomatoes
1/4 Belper Knolle cheese (or 2-3 tbsps shaved pecorino cheese)
60g fresh black olive tapenade
90g full-fat creme fraiche
320g pack ready-rolled all-butter puff pastry
basil leaves, to garnish (optional)
extra virgin olive oil, for drizzling
well-dressed green salad, to serve
Bake: 200C/425F for 15 minutes, then lower to 180C/400F for another 15 minutes