Foodkit Recipe
Ray’s Tomato and Cheese Tart
Serves 6 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Tomato | Sliced into 1cm thick pieces |
| Pastry Flaky puff | Defrost in fridge a day before needed |
| Mustard (Dijon) | |
| Cheese (Grated) | |
| Pitted Kalamata Olives | |
| Vinegar (Balsamic) | |
| Basil |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 | Preheat the oven to 200C. |
|---|---|
| Step 2 30 mins | Put the tomato slices on paper towels or a cake rack, side by side. Sprinkle them with salt and let them drain for 30 minutes. |
| Step 3 5 mins | Roll out the pastry on a lightly floured surface until big enough to line a shallow ovenproof tin about 38cm by 25cm. |
| Step 4 5 mins | Brush the mustard all over the inside of the pastry and pour the egg evenly over the mustard. |
| Step 5 5 mins | Sprinkle cheese evenly over the egg followed by the tomato slices, placed slightly overlapping. Put the olives in between the tomato slices. |
| Step 6 50 mins | Place in the oven and bake for 45-50 minutes or until very well cooked. |
| Step 7 | Remove from the oven and serve warm in rectangles with a drizzle of balsamic and some basil leaves. |
Follow Us