Читать книгу New Classics - Marcus Wareing - Страница 27

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This is the perfect dish for an impressive but light summer lunch, when tomatoes are at their finest and the rosé is flowing. Filo pastry is a versatile product to always have in the fridge, given it can be used for sweet and savoury dishes and is rather quick to cook. It’s dairy-free and egg-free, too.

Makes: 4 tarts

Preparation time: 25 minutes

Cooking time: 20 minutes, plus cooling

6 sheets filo pastry

7 tbsp olive oil

1 tbsp black sesame seeds, plus extra to serve

4–8 Heritage tomatoes (depending on their size)

flat-leaf parsley, to serve

sea salt and freshly ground black pepper

FOR THE TOMATO SAUCE

75g semi-dried tomatoes

1 tsp tomato purée

4 tsp olive oil

1 tbsp chopped flat-leaf parsley

FOR THE TAHINI-MISO DRESSING

2 tbsp tahini

2 tbsp rice wine vinegar

1 tbsp white miso paste

2 tbsp olive oil

Preheat the oven to 200°C/180°C fan/gas 6.

Brush each layer of the filo with olive oil and layer one on top of the other. Brush the top with more oil (you’ll use about 5 tablespoons oil in total) and sprinkle it with the sesame seeds. Trim the edges then cut the layered filo stack into eight 8 × 12cm rectangles. Place them between two sheets of baking parchment then put on a baking sheet, with another baking sheet on top to keep the filo flat. Bake for 6–8 minutes, then remove the top baking sheet and the top sheet of baking parchment and bake for a further 8–10 minutes, until golden. Remove from the oven and leave to cool on a wire rack to crisp up.

To make the tomato sauce, blitz the semi-dried tomatoes in a blender or food processor with the tomato purée, olive oil and parsley. Taste and adjust seasoning if necessary.

To make the tahini-miso dressing, whisk the tahini, rice wine vinegar, miso paste and olive oil together in a bowl. Add a few tablespoons of water if it is too thick – it needs to be drizzling consistency.

Slice the tomatoes and drizzle them with the remaining 2 tablespoons of olive oil. Season with sea salt and pepper.

To assemble the tarts, divide the semi-dried tomato mix evenly between the eight filo rectangles, spreading out evenly over the pastry. Top with the sliced tomatoes then drizzle with the tahini-miso dressing. Place one rectangle on top of another and garnish with black sesame seeds and parsley.

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