A classic vegetarian dish that celebrates the flavour of fresh tomatoes. 

Recipe: Extract from Eat Your Heart Out by Peta Mathias

Serves 6

INGREDIENTS

350g short or flaky pastry
1 kg very ripe roma or acid-free tomatoes
1 tbsp white wine vinegar
1 tbsp sugar
1 tbsp olive oil
1 tbsp butter
12 garlic cloves, peeled but left whole
sea salt and freshly ground black pepper
2 heaped tbsp grated Parmesan cheese
2 tbsp finely sliced fresh basil leaves

METHOD

Roll out the pastry into a large circle, about 26cm in diameter or a bit bigger. Set aside in the fridge.

Drop the whole tomatoes in boiling water for thirty seconds, drain, then peel them (trying not to burn your fingers). Slice the denuded toms in half lengthwise. Heat the vinegar, sugar, oil and butter in a 26cm ovenproof frying pan. Boil for about five minutes or until the colour just starts to turn golden.

Place the garlic cloves in the pan, then arrange the tomato halves in overlapping concentric circles on top. They should be in one layer only, so they will be tightly packed. Cook on a medium heat on the stovetop for about half an hour until the tomatoes have caramelised a bit and the liquid has reduced.

Remove from the heat and sprinkle with sea salt, freshly ground black pepper, Parmesan and basil. Preheat the oven to 180˚C. Lay the pastry on top of the contents of the frying pan.

Place the whole frying pan in the oven and bake for half an hour, by which time the pastry should be golden. Place a plate over the frying pan and turn it upside down onto the plate so the tomatoes are on the top of the tarte.

Bon appétit!

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Extracted from Eat Your Heart Out by Peta Mathias, published by Random House NZ, RRP $35.00. Text © Peta Mathias, 2019.