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Seasonal recipe
Green Tomato Tart
Fresh and easy zebra green tomato tart: Caramelised fennel, flaky puff pastry and a tangy fennel aïoli. The first of a three-part series on the summer's sexiest fruit!
Part 1
Caramelised Fennel
- Cut 2 fennel bulbs and 1 large onion into slices approximately half a centimetre.
- Add to hot pan drizzled with olive oil.
- Cook for 1 minute on high heat.
- Turn the heat down, cover and cook for 20 to 30 minutes.
- Cool and garnish with wild fennel tops, olive oil, salt and lemon juice to taste.
Part 2
Pastry
- Roll out a pastry block to a thickness of approximately half a centimetre.
- Cut out a disk using a pastry ring or a plate and prick some holes all over.
- Place in between two brioche moulds and refrigerate for 2 hours.
- Cook the pastry at 190C for 20 minutes. Unmould and cool down before using.
Part 3
Fennel Aïoli
- Add 1 egg yolk and 1 tsp Dijon mustard to a glass bowl.
- Slowly and gradually add 200ml of olive oil while whisking.
- Add a pinch of toasted and crushed fennel seeds
- Crush 1 clove of garlic and add to the emulsified aïoli.
- Add a squeeze of lemon juice and salt to taste.
Part 4
Assemble
- Pastry case on a plate.
- Add a generous layer of the caramelised fennel and a few drops of the fennel aïoli.
- Add a few spoons of tomato concassé.
- Finish with chopped tomatoes, in a circular pattern.
- Brush with olive oil, sprinkle with salt and garnish with some fennel flowers or even fennel tops.