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Mix-A-Mato® And Monterosa® Tomato Tart With Olive Haloumi Pastry Recipe

Entertaining

Entrées

Mix-A-Mato® And Monterosa® Tomato Tart With Olive Haloumi Pastry Recipe

Prep Time

30 mins + 1 hour chilling
Cook Time

45 mins
Course

Lunch
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia 6

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ingredient_1=300g Mix-a-Mato® tomatoes, sliced

ingredient_10=125g butter, chilled, cubed [[Olive & Haloumi Pastry]]

ingredient_11=1 cup (110g) grated haloumi [[Olive & Haloumi Pastry]]

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ingredient_6=60g baby spinach leaves, shredded

ingredient_7=¼ cup basil leaves

ingredient_8=½ cup (80g) pitted Sicilian olives, well drained [[Olive & Haloumi Pastry]]

ingredient_9=1 ½ cups (225g) plain flour [[Olive & Haloumi Pastry]]

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300g Mix-a-Mato® tomatoes, sliced
3-4 Monterosa® heirloom tomatoes, sliced
1/3 cup (80ml) Italian salad dressing (see tip)
1 cup (250g) Greek yoghurt
3 tbs (75g) hulled tahini
60g baby spinach leaves, shredded
¼ cup basil leaves

Olive & Haloumi Pastry

½ cup (80g) pitted Sicilian olives, well drained
1 ½ cups (225g) plain flour
125g butter, chilled, cubed
1 cup (110g) grated haloumi
1 ½ tbs (30ml) full cream milk

Featured products

Mix-A-Mato® Tomatoes

Monterosa® Heirloom Tomatoes

Method

For the olive and haloumi pastry, place the olives in a food processor. Pulse until roughly chopped. Remove to a bowl. Add the flour and butter to the processor. Pulse until the mixture resembles fine breadcrumbs. Add the haloumi, olives and milk. Pulse until the pastry just comes together.
Preheat the oven to 200°C fan forced. Roll the pastry out to a 30cm round. Press into a 22cm (base) 23cm (top) springform pan, the pastry should come 4cm up the side of the pan. Trim any excess. Refrigerate until firm (about 1 hour).
Meanwhile, place the Mix-a-Mato® and Monterosa® heirloom tomatoes in a shallow dish. Pour over the dressing. Stir the yoghurt and tahini together until well combined (see tip). Season. Refrigerate the tomatoes and yoghurt until ready to assemble.
Line the pastry with baking paper. Half fill with rice or baking beans. Bake for 18-20 minutes until the pastry edges are light golden. Remove the paper and rice, bake a further 20-25 minutes until the pastry is golden. Cool for 15 minutes in the pan, then remove the tart to a wire rack to cool completely.
Just before serving, dollop the tahini yoghurt over the base of the tart. Top with the spinach and basil. Drain the dressing from the tomatoes, reserving the dressing. Spoon over the tomatoes into the tart. Season well. Cut into pieces and serve with the reserved dressing on the side.

For the olive and haloumi pastry, place the olives in a food processor. Pulse until roughly chopped. Remove to a bowl. Add the flour and butter to the processor. Pulse until the mixture resembles fine breadcrumbs. Add the haloumi, olives and milk. Pulse until the pastry just comes together.
Preheat the oven to 200°C fan forced. Roll the pastry out to a 30cm round. Press into a 22cm (base) 23cm (top) springform pan, the pastry should come 4cm up the side of the pan. Trim any excess. Refrigerate until firm (about 1 hour).
Meanwhile, place the Mix-a-Mato® and Monterosa® heirloom tomatoes in a shallow dish. Pour over the dressing. Stir the yoghurt and tahini together until well combined (see tip). Season. Refrigerate the tomatoes and yoghurt until ready to assemble.
Line the pastry with baking paper. Half fill with rice or baking beans. Bake for 18-20 minutes until the pastry edges are light golden. Remove the paper and rice, bake a further 20-25 minutes until the pastry is golden. Cool for 15 minutes in the pan, then remove the tart to a wire rack to cool completely.
Just before serving, dollop the tahini yoghurt over the base of the tart. Top with the spinach and basil. Drain the dressing from the tomatoes, reserving the dressing. Spoon over the tomatoes into the tart. Season well. Cut into pieces and serve with the reserved dressing on the side.

TipTo make your own Italian dressing, whisk ¼ cup (60ml) extra virgin olive oil, 1 tbs (20ml) red wine vinegar, 1 tsp each Dijon mustard, raw sugar and chopped herbs. Season well.

TipThe tahini yoghurt may taste strong on its own, but the taste is balanced when it’s added to the tart.