Ingredients (serves 6):
– a roll of shortcrust pastry
– 1kg heirloom tomatoes
– 1 sliced goat’s cheese log
– 3 sprigs thyme
– 50g sugar
– salt and freshly ground pepper
Recipe:
– Wash the tomatoes, remove their stalks and plunge them for a few seconds into a pan of ice-cold water. Peel with a small knife. Cut them in half lengthwise, remove the seeds and leave to drain for 30 minutes on a wire rack.
– In a saucepan over medium heat, melt the sugar in 2 tablespoons of water until you obtain a blond caramel.
– Pour the caramel into the bottom of a tart tin and spread evenly.
– Arrange the tomatoes and goat’s cheese in a rosette, interspersed, in the tart tin. Season with pepper and thyme. Cover the filling with the pastry, tucking the edges inside the mould.
– Bake for 30 minutes in an oven preheated to 200°C. Unmold and serve warm, with a scoop of basil ice cream if desired.
