I love the vibrant colours, varied shapes and fresh taste of these exotic tomatoes I picked up. I’m afraid this batch will be the last I use. From now on, I’m adopting a LOCAL ONLY fruit and veg policy. I am sure there are some South African varities waiting to be transformed in our kitchens!
I suppose this recipe aspires to be a tarte tatin, but without a caste iron pan, I had to improvise.
This tart makes for an excellent breakfast or light lunch!
2 punnets exotic tomatoes ( I used Green tomatoes Pink tomatoes, Red Vine tomatoes, Coeur de boeuf tomatoes, Tiger stripe tomatoes) – even simple cherry or rosa tomatoes will do.
4 small brinjals, or 1 large one
1 sheet of ready made puff pastry
1/4 cup toasted pine nuts
1/4 cup crumbled feta cheese
1 tbsp Parmesan cheese
a handful of basil leaves
1/2 tsp fresh green chilli
1/2 cup of olive oil
salt and pepper to taste
Halve the tomatoes length wise, and thinly slice the brinjals.
Separately , drizzle with olive oil,and toss with salt, pepper and chilli.
Grill the tomatoes and brinjals in separate trays for 15 minutes , until the brinjals are cooked, and the tomatoes are oozing with their golden juices.
Arrange the tomatoes face down, in a tart pan or a deep dish, as neatly as you can. Following the tomatoes, fan out the brinjals in a single layer, and top with Parmesan cheese.
Cover with a sheet of puff pastry. Don’t forget to prick gently with a fork!
Bake at 180 for 15 -20 minutes until the puff pastry appears golden.
Let the tart rest for 10 minutes once it is out of the oven. Flip it over onto your serving tray – don’t be scared for this step – it is easier than you think!
Sprinkle the pine nuts, feta cheese and chopped basil over the tart, and serve warm.