Cheesy Tom Tart with Pistachio Parmesan Crumble

This simple little number that can be easily whipped up for a relaxed lunch with friends. It's a cheesy tomato tart served with a crunchy pistachio and parmesan crumble. It's best eaten straight away while still warm. Although, I did reheat some in the air fryer the next day and it held up pretty well.

Comfort food with a touch of sophistication!

Serves 4-5

Ingredients

Tart

2 puff pastry sheets

200g ricotta

100g of a melting cheese. I used brie but gruyere, mozzarella or gorgonzola would work well.

30g of pecorino or parmesan cheese (for the tart)

2 heirloom tomatoes, sliced (different colours)

6 cherry tomatoes, quartered (different colours)

2 eggs (1 for the tart mixture and one beaten for glazing the tart)

50ml of thickened cream

Sprigs of basil

Salt and pepper

Pistachio and parmesan crumble

50g of chopped salted pistachios

50g of grated parmesan

4-5 basil leaves shredded

1/2 tsp. of dukkah

a glug of good balsamic vinegar to drizzle

Method

1. Preheat your oven to 180 degrees Celsius. Line a baking sheet with baking paper.

2. Whisk the ricotta, 1 egg, cream, pecorino and salt and pepper in a bowl and set aside.

3. Grab your pastry sheets and place them on top of each other on your baking sheet. Lightly carve a circle with a knife about 5 cms away from the edge trying not to cut the pastry.

4. Brush a little bit of the beaten egg along the sides.

5. Add your cheese mixture into the centre, spreading around evenly.

6. Add a layer of your heirloom tomatoes.

7. Roll the edges of the pastry over, towards the centre creating what will be your tart crust. Crimp slightly with your finger and thumb.

8. Brush the egg around the edges and bake in the oven for 30 minutes.

9. While your tart is baking, mix the crumble ingredients together in a bowl.

10. Once baked the tart should be bubbly and golden brown on the top. Take out of the oven and add your cherry tomatoes.

11. Sprinkle with crumble and drizzle with the balsamic vinegar.

Serve this up with a lovely green rocket and apple salad and a glass of pinot grigio.