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Fine Saffron Olive Oil Recipes
30

Oven-dried tomato and thyme tart with blue vinny, olive oil and rocket by Rick Stein's Vinny cheese tart lends a deliciously creamy flavour, complemented by rich-tasting summery tomatoes. Some also use Goat Cheese and Black Olives with this that also is a great dish. This dish could use our 'Saffron Olive Oil' rather just olive oil if you wish. Try it you will be presently surprised.


Ingredients:

750 g plum tomatoes
450 g puff pastry
100 g blue vinny cheese, thinly sliced
1 tsp thyme, leaves only
1 tbsp olive oil or Eden Aromata 'Saffron Olive Oil'
handfuls wild rocket
1 tbsp extra virgin olive oil
sea salt
freshly ground black pepper

Method:

1. Preheat the oven to its highest setting. Cut the tomatoes in half lengthways and place them cut-side up in a lightly oiled, shallow roasting tin. Sprinkle over 11/2 teaspoons of Maldon salt and some black pepper and roast for 15 minutes. Lower the oven temperature to 150°C/gas 2 and roast them for a further 11/4-11/2 hours until they have shrivelled in size but are still slightly juicy in the centre. Remove and set aside.

2. Increase the oven temperature to 200°C/gas 6. Roll out the pastry on a lightly floured surface into a 30 x 37.5 cm rectangle. Lift it onto a lightly greased baking sheet, prick here and there with a fork and bake blind for 18-20 minutes until crisp and golden. Remove from the oven, carefully turn it over and bake for a further 5 minutes.

3. Arrange the tomatoes haphazardly over the tart base, leaving a narrow border free around the edge. Crumble over the slices of Blue Vinny, sprinkle over the thyme leaves and drizzle over the 'Saffron Olive Oil'. Return the tart to the oven for 5-6 minutes until the cheese has melted.

4. Remove the tart from the oven and scatter the rocket over the top. Cut it into 8 pieces, sprinkle with a little extra virgin olive oil and serve.

About Rick Stein:

One of the country's top seafood chefs, Rick Stein's empire in the Cornish fishing village of Padstow includes - wait for it - a seafood restaurant, a bistro, a deli, a patisserie, a hotel and a fish and chip shop, not to mention the Padstow Seafood School. Rick is so important to the local economy that the little little fishing village has been nicknamed Padstein.

It was his enthusiasm for the great seafood around the coast of Great Britain that led him to make his first TV cookery series Taste of the Sea in 1995 and he has been bringing his enthusiasm for good, simple food to our screens ever since.

After graduating in English from Oxford University, Rick moved to Padstow in 1975 to open a nightclub. Fortunately for Cornish foodies, the club wasn't a success and Rick turned to the restaurant business instead.

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