Plum tomato tart with Parmesan biscuit, avocado and chorizo
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
Paul Foster's stunning presentation ensures this tomato tart recipe is as impressive as it is delicious. The plum tomatoes really are the hero ingredient, with two confit tomatoes and two compressed tomatoes standing upright on discs of buttery Parmesan biscuit. Topped with creamy avocado, fragrant basil and a hint of spice from slices of chorizo, these tarts have a perfect combination of flavours.
First published in 2016
Ingredients
Metric
Imperial
Tomatoes
- 16 baby plum tomatoes
- 250g of salted butter
- 4 sprigs of thyme
- 50ml of Cabernet Sauvignon vinegar
- 50g of dark muscavado sugar
Parmesan biscuit
- 250g of strong bread flour
- 100g of grated Parmesan
- 100g of salted butter
- 2g of salt
Avocado emulsion
- 1 avocado, ripe
- 3 egg yolks
- juice of half a lemon
- 300ml of sunflower oil
- salt
To serve
- 1 bunch of fresh basil
- 4 slices of chorizo
- mixed salad leaves, to garnish
SAVE RECIPE
Equipment
- Food processor
- Vacuum bags
- Chamber sealer
- Blender
- 6cm pastry cutter
Method
1
Preheat the oven to 160°C/gas mark 3
2
For the Parmesan biscuit, mix together the flour, Parmesan and salt and rub in the butter to create a coarse crumble. Pour the crumble across a baking tray and cook for 10–15 minutes until golden, then remove from the oven and set aside to cool
- 250g of strong bread flour
- 100g of grated Parmesan
- 2g of salt
- 100g of salted butter
3
Meanwhile, lightly score a cross through the skin of each tomato and place in a bowl. Cover with just enough boiling water to cover and leave for 30 seconds, then drain and cool the tomatoes under cold water. Peel off and discard the skins
4
Place 8 of the tomatoes in a heavy-bottomed pan with the butter and thyme sprigs. Gently melt the butter over a low heat and allow the tomatoes to confit slowly for 1 hour
- 250g of salted butter
- 4 sprigs of thyme
5
Place the remaining 8 tomatoes in a vacuum bag with the vinegar and sugar and seal with a chamber sealer to compress. Set aside until ready to serve
- 50ml of Cabernet Sauvignon vinegar
- 50g of dark muscavado sugar
6
Once the pastry crumble has cooled, transfer to a food processor and blend until the fat begins to separate out, making the crumbs sticky and glossy. Tip out onto a tray lined with baking paper and cover with a second sheet. Roll out evenly to create a thin layer of dough and transfer the tray to the freezer for 1 hour to set
7
To make the avocado emulsion, remove the peel and stone and place the flesh in a blender with the egg yolks and lemon juice. Blend briefly to combine as a smooth mixture then, keeping the machine slowly running, gradually pour in the sunflower oil until the mixture emulsifies
- 1 avocado, ripe
- 3 egg yolks
- juice of half a lemon
- 300ml of sunflower oil
8
Adjust the seasoning to taste, then pass through a fine sieve to ensure the emulsion is completely smooth. Transfer to a piping bag and reserve in the fridge until ready to serve
9
Drain the confit tomatoes from the butter and the compressed tomatoes from the vacuum bag. Remove the Parmesan dough sheet from the freezer and use a 6cm pastry cutter to stamp out biscuit discs
10
To assemble the tarts, place a Parmesan biscuit on each plate and stand 2 compressed tomatoes and 2 confit tomatoes on top. Pipe over a little of the avocado emulsion and some shredded fresh basil. Gently warm the chorizo slices in a frying pan over a medium heat and lie across the top of the tarts, garnishing the plates with a few salad leaves to serve
- mixed salad leaves, to garnish
- 1 bunch of fresh basil
- 4 slices of chorizo
First published in 2016
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