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Quick pickled Monterosa® tomatoes tart Recipe

Entertaining

Light & Healthy

Sandwiches & Snacks

Sides

Quick pickled Monterosa® tomatoes tart Recipe

Prep Time

20 mins + 4 hours marination
Cook Time

25 mins
Course

Lunch
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 6

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ingredient_1=4 (about 750) Monterosa® tomatoes [[Quick Pickled Monterosa® tomatoes]]

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ingredient_15=2 tbs pepita kernels, toasted [[For Serving]]

ingredient_16=Extra virgin olive oil and grated parmesan, to serve [[For Serving]]

ingredient_2=2 French shallots, peeled, thinly sliced [[Quick Pickled Monterosa® tomatoes]]

ingredient_3=3 sprigs thyme [[Quick Pickled Monterosa® tomatoes]]

ingredient_4=1 cup (250ml) white wine vinegar [[Quick Pickled Monterosa® tomatoes]]

ingredient_5=½ cup (110g) caster sugar [[Quick Pickled Monterosa® tomatoes]]

ingredient_6=1 tsp crushed black peppercorns [[Quick Pickled Monterosa® tomatoes]]

ingredient_7=1 tsp sea salt flakes, crushed [[Quick Pickled Monterosa® tomatoes]]

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ingredient_9=50g parmesan cheese, finely grated [[Parmesan pastry]]

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Quick Pickled Monterosa® tomatoes

4 (about 750) Monterosa® tomatoes
2 French shallots, peeled, thinly sliced
3 sprigs thyme
1 cup (250ml) white wine vinegar
½ cup (110g) caster sugar
1 tsp crushed black peppercorns
1 tsp sea salt flakes, crushed

Parmesan pastry

1 1/4 (185g) cups plain flour
50g parmesan cheese, finely grated
100g butter, chilled and chopped
1 egg yolk
1-2 tbs iced water

For Serving

1 large avocado, smashed
2 tbs chopped pickled jalapeno
2 tbs pepita kernels, toasted
Extra virgin olive oil and grated parmesan, to serve

Featured products

Monterosa® Heirloom Tomatoes

Method

For the Quick Pickled Monterosa® tomatoes, slice the Monterosa® tomatoes. Layer in a shallow ceramic dish, slightly overlapping. Top with the shallots and thyme. Combine the vinegar, sugar, peppercorns and salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Pour the warm liquid over the tomatoes. Cool to room temperature then cover and refrigerate for 1-4 hours.
For the parmesan pastry, combine the flour, parmesan and butter in food processor. Process until mixture resembles fine breadcrumbs. Add the egg yolk and 1 tablespoon water and process until the pastry comes together, adding remaining water if necessary. Turn the pastry onto a lightly floured surface and knead lightly until smooth. Press into a rectangle. Wrap in greaseproof paper and refrigerate for 30 minutes until firm enough to roll out.
Preheat the oven and large flat baking tray to 180°C fan forced. Roll pastry out on a large sheet baking paper to a 36cmx10cm rectangle, chill if it’s a hot day. Pierce the pastry all over with a fork. Lift the pastry (still on paper) onto the preheated tray. Bake 20-25 minutes until light golden. Cool on the tray.
Just before serving, place the pastry onto a board or serving platter. Combine the avocado, jalapeno and pepitas. Spoon over the pastry. Drain the tomatoes and arrange the tomatoes and shallots over the avocado. Season with freshly ground black pepper. Serve drizzle with extra virgin olive oil and parmesan.

For the Quick Pickled Monterosa® tomatoes, slice the Monterosa® tomatoes. Layer in a shallow ceramic dish, slightly overlapping. Top with the shallots and thyme. Combine the vinegar, sugar, peppercorns and salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Pour the warm liquid over the tomatoes. Cool to room temperature then cover and refrigerate for 1-4 hours.
For the parmesan pastry, combine the flour, parmesan and butter in food processor. Process until mixture resembles fine breadcrumbs. Add the egg yolk and 1 tablespoon water and process until the pastry comes together, adding remaining water if necessary. Turn the pastry onto a lightly floured surface and knead lightly until smooth. Press into a rectangle. Wrap in greaseproof paper and refrigerate for 30 minutes until firm enough to roll out.
Preheat the oven and large flat baking tray to 180°C fan forced. Roll pastry out on a large sheet baking paper to a 36cmx10cm rectangle, chill if it’s a hot day. Pierce the pastry all over with a fork. Lift the pastry (still on paper) onto the preheated tray. Bake 20-25 minutes until light golden. Cool on the tray.
Just before serving, place the pastry onto a board or serving platter. Combine the avocado, jalapeno and pepitas. Spoon over the pastry. Drain the tomatoes and arrange the tomatoes and shallots over the avocado. Season with freshly ground black pepper. Serve drizzle with extra virgin olive oil and parmesan.