OVEN DRY AHEAD ALERT
You can never have too many tartlet recipes up your sleeve, especially at this time of year. They are quick and easy bung in the oven tasty stuff.
Blue cheeses work so well in tartlets and the like because they pack a flavourful, salty punch without any effort on the cook’s part.
Same can be said of the oven dried tomatoes, and the thyme. All of which means a small shopping list too. Let’s chow.
45 mins | serves 4 | easy
750g vine-ripened or plum tomatoes
sea salt and ground pepper
500g puff pastry
1 tsp fresh thyme leaves
handful mizuna or someink else like rocket
Turn the oven up as high as it will go. Cut the tomatoes in half, lay them in a baking tray cut side up, splosh over some olive and salt and pepper and chuck them in the oven when it reaches temp.
Cook at this temperature for 5mins then turn the oven off and leave the tomatoes in there until the oven has cooled down. Do not open the oven door in this time.
Remove the tomatoes from the oven then get it back on again at 200°C / gas 6.
Sort your pastry thusly x 4 and blind bake for 15mins.
Fill the cases with the tomatoes, topped with crumbled slices of dolcelatte and scattered thyme leaves, and bake for 7-8mins more until the cheese melts.
Serve topped with mizuna and a little drizzle of olive oil.
This little number is from Rick Stein’s Starters. Except that we’ve made tartlets to his rectangle tart.