NewsTomato Recipes

Heart-shaped Piccolo Cherry Tomato Tarts

By November 14, 2017 No Comments

Serves 2, generously

For the pastry:
  • 90g cold butter, cut into cubes
  • 200g plain flour
For the filling:
  • Olive oil, for greasing
  • 1 punnet Piccolo tomatoes
  • 1/2 tsp clear honey
  • 1/2 tsp red wine vinegar
  • 4 small sprigs thyme, leaves only
  • Salt and freshly ground black pepper
  • Torn basil leaves, to serve
  1. For the pastry, rub the butter into the flour until it resembles fine breadcrumbs. Add a splash of cold water to bring the dough together. Wrap in cling film and place in the fridge to rest for half an hour.
  2. Grease four mini heart-shaped 10cm tart tins with a little olive oil.
  3. Remove the pastry from the fridge, roll it out and use it to line the tart tins. Place the tins on a baking tray and leave in the fridge for 10 minutes.
  4. Preheat the oven to 200c/Gas Mark 5.
  5. Remove the pastry from the fridge and fill the cases with a round of baking paper and baking beans.
  6. Bake for 10 minutes, then remove the paper and beans, and cook for 5 minutes more.
  7. Remove from the oven and arrange the tomatoes in the tart tin, choosing the smallest ones and pushing them in to prevent any gaps.
  8. Mix together the honey and red wine vinegar in a small bowl.
  9. Drizzle the honey and vinegar over the tomatoes, then scatter over the thyme leaves. Drizzle with a little more oil. Season with salt and freshly ground black pepper.
  10. Cook for a further 15 minutes.
  11. Serve garnished with torn basil leaves for guaranteed enjoyment!