Combining quality large beefsteak blood red tomatoes, juicy golden cherry tomatoes and the classic seasoning of coriander, cumin seeds, lemon and garlic, this dish is a warming autumn dinner.
Kcal: 473 per serving
Sat fat: 12g per serving
Fat: 32.9g per serving
Ingredients (serves 6):
- 12 large red vine tomatoes
- 6 tbsps extra virgin olive oil
- 1 medium red onion
- 2 cloves of garlic
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp tomato paste
- 1 tsp chopped fresh chilli
- Juice of 1/2 a lemon
- 1 sprig of thyme, leaves only
- Sea salt and black pepper
- 500g puff pastry
- 3 tbsps parmesan cheese
- 20 yellow vine cherry tomatoes, preferably heritage
Delicious red tomatoes and yellow tomatoes: try saying that three times quickly
Step 1: Preheat the oven to 180°C/gas mark 4 and chop six of the large red tomatoes.
Step 2: Heat half the olive oil in a pan over a low heat, then add the onion, garlic, coriander and cumin seeds. Cook and stir for 10 minutes. Add the chopped tomatoes, tomato paste, chilli, lemon juice and half the thyme and cook for five more minutes.
Step 3: Add 200ml of water and bring to the boil. Then cook over a medium heat for 15 minutes, until all the juice has evaporated. Remove from the heat.
Step 4: Roll out the puff pastry to about 3mm thick, and use a large cutter (about 12cm in diameter) to create six discs. Line a baking tray with greaseproof paper, place the discs on top and refrigerate for 20 minutes.
Step 5: Prick the pastry discs with a fork. Bake in the oven for 15 minutes, until golden and crisp.
Step 6: Slice the remaining six red tomatoes thinly.
Step 7: Divide the cooked tomato mixture between the discs. Arrange the slices of red tomato on top. Sprinkle with the parmesan and place in the oven for a further 10 minutes.
Step 8: Halve the yellow tomatoes and mix with the remaining olive oil and remaining thyme leaves before spooning onto the finished tarts.
A Love For Food: Recipes And Notes For Cooking And Eating Well by Daylesford (£30, Fourth Estate)