المكونات
- Ready-rolled puff pastry 1 x 320g sheet
- Asiago cheese 60g
- Breadcrumbs 100g
- SpinneysFOOD Mixed Rainbow Cherry Tomatoes 500-750g
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste, freshly ground
- Shallots 2, small
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- SpinneysFOOD Light Muscovado Sugar 1 tbsp
- SpinneysFOOD Balsamic Vinegar of Modena 1 tbsp
- Water 2 tbsp
- SpinneysFOOD White Sesame Seeds 1 tbsp
- Black sesame seeds 2 tsp
- Onion seeds 2 tsp
- Dried garlic 2 tsp
- SpinneysFOOD Natural Sea Salt Flakes 1 tsp
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
فطيرة الطماطم وجبنة أسياجو الحارة
European 10 Mins Prep · 45 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Unroll the puff pastry onto a lightly floured work surface. Place a 22cm round oven-proof dish over the pastry and cut out a round slightly larger than it. Place the pastry circle in the dish and press into the corners. Using two fingers, create a pattern around the edge of the pastry and poke some holes in the base to release air. Bake for 20 minutes until a light blonde colour. Sprinkle over the cheese and breadcrumbs then bake for a further 5 minutes.
- Peel and slice the shallots. Heat the oil in a frying pan over a medium heat. Add the shallots and season well with salt and pepper. Sauté until golden and caramelised then add the sugar, balsamic vinegar and water to deglaze the pan. Simmer for 5-7 minutes until slightly thickened.
- Arrange the tomatoes on the pastry base. Season with salt and pepper. Spoon the caramelised shallots over the top and into the spaces between the tomatoes.
- Increase the oven temperature to 220°C, gas mark 7. Bake for approx. 10-20 minutes, or until the tomatoes soften and start to blister. Remove from the oven.
- Meanwhile, combine all the ingredients for the seasoning in a bowl.
- Once the tart is ready, remove from the oven and sprinkle over the seasoning. Serve while hot.