| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 26g | 6g | 25g |
| sugars | fibre | protein | salt |
| 3g | 6g | 9g | 0.2g |
Why I Love British Avocado and Tomato Tart
I’ve always held a profound love for the melding of different culinary cultures, a trait born out of my Seattle upbringing and Japanese heritage. Both influences have taught me to appreciate dishes that dance between flavors, textures, and cuisines. The Avocado and Tomato Tart, a British inspired recipe, is no exception to this rule. Its flakey puff pastry crust encapsulates the creaminess of ripe avocados and the tangy sweetness of ripe tomatoes to create a flavor palette that’s both compelling and satisfying. What makes this dish such a favorite of mine is its simplicity, versatility, and emphasis on fresh ingredients.
Unmasking Flavors with Simple Ingredients
At first glance, the Avocado and Tomato Tart might seem unassuming. However, one bite quickly reveals an orchestra of harmonious flavors resonating from simple ingredients. Simplicity has always been a key element in the dishes I’ve gravitated towards — an influence I attribute to my Japanese heritage. This tart echoes the ethos of Japanese cuisine, where less is often more. A dish doesn’t need to consist of rare or intricate ingredients to be exquisite; sometimes, the beauty lies in the quality and freshness of what you use.
A Touch of Inspiration
Although I can’t pinpoint a specific chef who inspired this particular dish, I can’t ignore the impact Jamie Oliver’s cookbooks had on my culinary perspective, especially with regard to British cuisine. He always demonstrated the magic that can happen when you let ingredients speak for themselves – much like in this Avocado and Tomato Tart recipe.
Coupled with my propensity for Pacific Northwest ingredients, I aim to produce dishes that are both relatable yet unique in their appeal. Borrowing from the aromatic savoriness of a traditional British Tomato Tart, the Avocado and Tomato Tart also rings a flavor bell similar to a Caprese Salad, thanks to its tomatoes, basil, and mozzarella cheese.
This versatile tart fits right into dinner parties, accompanied by a refreshing Greek salad or as the star of a weekend brunch. The chili flakes and garlic in the recipe lend an extra touch of warmth and depth to the overall flavor, giving the classic British tart an unexpected kick.
What ultimately makes me love this recipe so much is its embodiment of minimalist gourmet. The Avocado and Tomato Tart showcases that dishes can be both simple yet rich in flavor, echoing my culinary philosophy. It’s a prime example of how far culinary creativity can go, crossing borders and cultures, as you delve into the delicious diversity that is food.
What You’ll Need
- 1 ready-rolled puff pastry sheet
- 2 ripe avocados
- 3 large ripe tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon chili flakes (optional)
- 2 cloves of garlic, finely chopped
- 1 cup of shredded mozzarella cheese
- 1/2 cup of fresh basil leaves, finely chopped
- 1 egg, beaten for brushing the pastry
Method
Step One
Preheat your oven to 200 degrees Celsius (approximately 392 degrees Fahrenheit). Unroll your puff pastry sheet on a baking tray. Using a knife, lightly score a border around 2cm from the edge of the pastry, then prick the middle section all over with a fork. Brush the border of the pastry with the beaten egg.
Step Two
Slice the avocados and tomatoes into thin pieces and set them aside. In a small bowl, mix together the finely chopped garlic, olive oil, and chili flakes if you choose to use them.
Step Three
Bake the puff pastry sheet in the preheated oven for 15 minutes, or until it’s golden and puffed up.
Step Four
Once the pastry is ready, gently push down on the middle section to flatten it. Spread the garlic and oil mixture evenly across the flattened pastry, leaving the border clear. Now lay the slices of avocado and tomato across the middle of the tart.
Step Five
Sprinkle the tart with the shredded mozzarella cheese, then season with the coarse sea salt and freshly ground black pepper to taste. Return the tart to the oven for a further 10-15 minutes, or until the cheese has melted and is lightly golden.
Step Six
Remove the tart from the oven and let it cool slightly. Before serving, sprinkle the finely chopped fresh basil leaves across the top. Your Avocado and Tomato Tart is now ready to be enjoyed!
