Michelin star chef and owner of The Waterside Inn, Bray, Michel Roux shares his recipe for Cherry Tomato Tart with MiNDFOOD.
This is the perfect early summer tart recipe. It calls for confit tomatoes, which offer a far more intense tomato flavour than the fresh variety.
1 recipe Pâte Brisée
Flour to dust
4 tablespoons white rice
Coarse salt and freshly ground black pepper
6 tablespoons Dijon mustard, or less, if desired (to taste)
2 tablespoons heavy cream, lightly whipped
36 semi-confit cherry tomatoes (see recipe below)
6 fresh basil leaves, thinly sliced
Maldon sea salt, for serving
Preheat oven to 375 degrees. Butter an 8-by 11/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16-inch-thick. With a dry pastry brush, brush off the excess flour, then fit dough into prepared tart ring, pressing it well into the edges.
Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Chill tart shell to firm up, about 20 minutes.
Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights, dry beans or rice. Bake for 40 minutes. Transfer to a wire rack to cool. Remove tart from ring.
Meanwhile, cook the rice in boiling salted water for 18 minutes. Drain the rice, run under cold water, then drain again. Transfer the rice into a large bowl along with the mustard and heavy cream, and mix until well combined. Season with salt and pepper. Spread mixture into cooled tart shell. Top rice with cherry tomatoes and sprinkle over basil leaves. Season with Maldon sea salt and freshly ground black pepper. Serve immediately.
Taken from Michel Roux’ cookbook.