My youngest nephew is hilarious. That kiddo just cracks me up. He is loud and busy and loud and talks very very fast and did I mention that he is loud? He loves dressing up, knight, Mr. incredible, cowboy, rugby man…it’s all in a day’s work for this young man. This crazy kid looks like your typical Durban surfer with his blond locks, baggies and skinny jeans. He brings an energy which is both exhilarating and exhausting. At Miss Chocolate’s 40th he danced 40 adults under the table to be the last man standing! Did I mention that he is 6? His parents gave him a name which means “the Lord’s fire”, which just goes to show you that could just get what you ask for!
This roasted tomato tart was made simply to adore the small gorgeous Rosa vine tomatoes I found at my favourite local. It made me really think about miss this little dude while it baked. That often happens when I use cherry Rosa tomatoes because as a baby he would eat them till his cheeks were so full he looked like a chipmunk! He would also steal them off your plate; luckily he was super cute even then.
I made such a great find when I went shopping for the rest of the ingredients that I have to share. Tannie Woolie is now selling ready to use puff pastry in the most intelligent packaging I have seen. The pastry is sold flat in square sheets which needed the tiniest roll to fit my dish. The pastry is divided corner to corner with sheets of plastic which helped the sheets to separate perfectly, and the sturdy box meant no broken pastry. Thank you Tannie Woolie! So smart.
This tart is really simple to make and crazy versatile. It is great for brunch, as a nibble before a braai – y’all are probably doing a lot of that already – or even as light lunch. It’s a great recipe to have right?
What you need
10-12 small vine Rosa tomatoes
250 g puff pastry
1 Tbsps. Dijon Mustard
3-4 Tbsps. Mascarpone cheese
2 garlic cloves, sliced
50 g Parmesan cheese, grated
Fresh thyme leaves
1 egg, beaten
- Preheat the oven to 200 degrees Celsius.
- Cut the tomatoes in half and place cut side down on a roasting tray. Drizzle with olive oil and season. Roast for 10 minutes. Once cool the skins should slip right off.
- Roll the pastry and cut to fit a tart dish.
- Mix together the mustard and the mascarpone.
- Spread on the bottom of the puff pastry.
- Arrange the tomato halves, cut side up on top of the mascarpone.
- Sprinkle over the garlic, thyme leaves and parmesan cheese.
- Use the egg to brush over the tops of the pastry.
- Bake for 30-40 minutes until the pastry is crisp and golden.
When you live as we do surround by working farms and seeing first-hand the literal toiling of the fields, it’s hard not to feel heartbroken at this week’s events. I feel today to really honour the farmers for the bounty that they provide for our tables, and to take a small non-political moment to be truly grateful. I am grateful for every farmer’s passion for this land and for every labourer’s hard work which I see represented in every grape, every peach, every nut, and every beautiful vine tomato. Please be safe.