This Italian tomato tart – crostata di pomodoro – is so amazingly easy that even my 11-year old niece, Ellie, can make it. In fact, she just did! It’s simply made from puff pastry topped with fresh tomatoes, garlicky olive oil, basil and toasted pine nuts. It’s very light as there is no cheese – though you may add some if you want a pizza-like flavour.
Because the recipe is so simple, it is more than usually important to use only the best-quality ingredients. Buy puff pastry from a good bakery. (Although when I’m in the UK, I always keep Jus-Rol brand’s ready-rolled puff pastry in the fridge. With tomatoes from my garden in the summer, I’m able to whip up this tart in no time at all).
I have suggested Italian plum tomatoes to be authentic – they are fleshy with fewer seeds and ideal for this recipe – but you can use multi-coloured tomatoes, cherry tomatoes, or any variety of top-quality tomatoes. Use only the finest, sunniest, plumpest specimen you can find – it really will make a difference to the taste.
You can, of course, add other ingredients like olives, onions and so on. But I think less is definitely more in this recipe, and I like allowing the uncluttered tangy, grassy, herby, fruity taste of summer tomatoes to shine through.
This tart is perfect for picnics and light lunches, served with a salad, or wonderful cut into small squares and served with wine as an appetiser. Serves 4 – 6.
4 tablespoons Italian extra-virgin olive oil
2 garlic cloves, peeled and minced
Freshly ground black pepper
7 medium Italian plum tomatoes
1 sheet uncooked puff-pastry, rolled to approx 12 by 12 inches
1 medium egg yolk, beaten
Small bunch basil leaves, torn
2 oz/ 50g pine nuts, lightly toasted in a small saucepan
1. Combine the olive oil with garlic, salt and pepper and set aside.
2. Thinly slice the tomatoes, removing as many brown cores and seeds as you can. Leave to drain on paper towels.
3. Place the puff pastry square on a lightly floured surface. Cut ½-inch strips of pastry from all four sides.
4. Brush the egg on the edges of the pastry square and arrange the strips along the top edges. Press down gently with a light hand – you should be left with a square puff pastry case.
5. Lightly prick the bottom of the pastry case with a fork. Refrigerate for 1 hour.
6. About 10 minutes before you are ready to cook, pre-heat the oven to 400F/ 200C/ gas mark 6.
7. Bake the pastry case for 10 minutes, or until it rises and turns light golden-brown.
8. Let the pastry cool a little, and brush the inside with 2 tablespoons of the olive oil and garlic mixture and sprinkle with half the basil. Arrange the tomato slices over the top. Drizzle with the remaining olive oil and garlic mixture.
9. Bake for 10 minutes until the pastry is golden-brown and the tomatoes have softened but are still intact.
10. Cool the tart slightly. Sprinkle with the pine nuts and the remaining basil. Serve warm or at room temperature.