Heirloom tomato tart, stracciatella, basil, aged balsamic
Serves 4
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480 g heirloom tomatoes
320 g stracciatella
Olsson’s Red Gum smoked salt, to season
Extra virgin lemon oil
8 basil leaves
4 nasturtium flowers
150 ml aged balsamic glaze
4 puff pastry discs, 90 mm
Aged Balsamic Glaze
100 g your preferred balsamic glaze
50 g your preferred balsamic vinegar
Puff Pastry Discs
200 g your preferred puff pastry
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Make the aged balsamic glaze
1. Mix together the balsamic glaze and balsamic vinegar until combined. Set aside.
Make the puff pastry discs
1. Set the oven to 220°C.
2. Lightly spray a baking tray with spray oil.
3. Tear off two sheets of baking paper the same size as the tray.
4. Using a 9 cm fluted ring cutter, cut out 4 puff pastry discs.
5. Lay the first sheet of baking paper on the prepared tray and spray with oil.
6. Arrange the pastry discs on the paper, season lightly with salt, and cover with the second sheet of baking paper.
7. Place a flat tray on top to press the pastry down during cooking, then bake until golden and crisp, about 10 minutes.
Cut the tomatoes
1. Place each tomato on its side (stem facing sideways).
2. Hold gently with your fingertips and cut in smooth, even strokes without pressing down.
3. Slice to about 5 mm thickness.
Assemble the dish
1. Arrange the puff pastry discs on serving plates, then lay the sliced heirloom tomatoes neatly on top, slightly overlapping.
2. Season lightly with Olsson’s smoked salt and drizzle with extra virgin lemon oil.
3. Add a generous spoonful of stracciatella over the tomatoes.
4. Drizzle with the aged balsamic glaze and garnish with fresh basil leaves and nasturtium flowers.
Finish and serve
Serve immediately while warm.
