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Roasted Heirloom Tomato Tart by Fairmont The Palm

Sumati Menda • 12 February, 2017

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Roasted Heirloom Tomato Tart by Fairmont The Palm

We recently took the masterclass at Fairmont the Palm's cooking studio "The Chef's Palatte," where their talented chefs kicked off the evening with an incredible roasted heirloom tomato tart. To balance the earthy taste of roast tomatoes, we covered the bottom of the tart with a creamy goats cheese spread and the final product was topped with feta for a sharp finish. Simple, fresh and healthy food at its finest.

For more on the masterclass click here.

Roasted Heirloom Tomato Tart by Fairmont The Palm

  • Total Time: 40 minutes
  • Cook Time: 20 minutes
  • Serves: 4

Ingredients:

  • Ready rolled puff pastry
  • 300g mixed organic heirloom tomatoes
  • 1 red onion, sliced
  • 1 tsp chopped tarragon leaves
  • 2 tbsp extra virgin olive oil
  • micro greens
  • Salt and pepper to taste
  • 100g goat cheese
  • 1/3 cup cream
  • 40g feta cheese
Ready rolled puff pastry 300g mixed organic heirloom tomatoes 1 red onion, sliced 1 tsp chopped tarragon leaves 2 tbsp extra virgin olive oil micro greens Salt and pepper to taste 100g goat cheese 1/3 cup cream 40g feta cheese

Method:

  • Pre-heat oven to 220°c
  • Roll the puff pastry sheet to the size 25x40cm
  • Using a sharp knife, score a borderline on the pastry aboutt 3cm from the edge
  • Bake the pastry for 8 minutes until it has risen to three times the size in height and starting to brown
  • While baking, slice heirloom tomatoes and mix with salt, pepper and olive oil
  • Remove from the oven and let rest for 10 minutes
  • Mix the goats cheese, cream and chopped tarragon leaves together until consistency is thick and spreadable
  • Spread the goats cheese mix onto the base of the tart
  • Arrange the tomatoes and onions on top of goat cheese spread and put back in oven for 12 minutes.
  • Garnish with crumbled feta and micro greens and serve.
Pre-heat oven to 220°c Roll the puff pastry sheet to the size 25x40cm Using a sharp knife, score a borderline on the pastry aboutt 3cm from the edge Bake the pastry for 8 minutes until it has risen to three times the size in height and starting to brown While baking, slice heirloom tomatoes and mix with salt, pepper and olive oil Remove from the oven and let rest for 10 minutes Mix the goats cheese, cream and chopped tarragon leaves together until consistency is thick and spreadable Spread the goats cheese mix onto the base of the tart Arrange the tomatoes and onions on top of goat cheese spread and put back in oven for 12 minutes. Garnish with crumbled feta and micro greens and serve. Pre-heat oven to 220°c Roll the puff pastry sheet to the size 25x40cm Using a sharp knife, score a borderline on the pastry aboutt 3cm from the edge Bake the pastry for 8 minutes until it has risen to three times the size in height and starting to brown While baking, slice heirloom tomatoes and mix with salt, pepper and olive oil Remove from the oven and let rest for 10 minutes Mix the goats cheese, cream and chopped tarragon leaves together until consistency is thick and spreadable Spread the goats cheese mix onto the base of the tart Arrange the tomatoes and onions on top of goat cheese spread and put back in oven for 12 minutes. Garnish with crumbled feta and micro greens and serve.
10 out of 10 based on 21 user ratings
Nutrition facts: 240 calories, 9 grams fat

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