Rick Stein
from
Rick Stein's Food Heroes
Rick Stein's Vinny cheese tart lends a deliciously creamy flavour, complemented by rich-tasting summery tomatoes
Rick Stein's Vinny cheese tart lends a deliciously creamy flavour, complemented by rich-tasting summery tomatoes
Oven-dried tomato and thyme tart with blue vinny, olive oil and rocket
Method
2. Increase the oven temperature to 200°C/gas 6. Roll out the pastry on a lightly floured surface into a 30 x 37.5 cm rectangle. Lift it onto a lightly greased baking sheet, prick here and there with a fork and bake blind for 18-20 minutes until crisp and golden. Remove from the oven, carefully turn it over and bake for a further 5 minutes.
3. Arrange the tomatoes haphazardly over the tart base, leaving a narrow border free around the edge. Crumble over the slices of Blue Vinny, sprinkle over the thyme leaves and drizzle over the olive oil. Return the tart to the oven for 5-6 minutes until the cheese has melted.
4. Remove the tart from the oven and scatter the rocket over the top. Cut it into 8 pieces, sprinkle with a little extra virgin olive oil and serve.
Prep:
15 min
Cook: 2 hrs 10 min
Cook: 2 hrs 10 min
Ingredients
750g plum tomatoes450g Puff pastry
100g Blue Vinny cheese, thinly sliced
1 tsp thyme leaves
1 tbsp Olive oil
handful wild rocket leaves
1 tbsp extra virgin olive oil
Maldon sea salt flakes
freshly ground black pepper
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