500g all-butter puff pastry
1 egg yolk, beaten
200g Gruyere cheese, grated
400g mixed heritage tomatoes, thickly sliced
sea salt and freshly ground black pepper
4 sprigs of thyme, leaves picked
1 tablespoon rapeseed oil
For the salad
300g mixed heritage tomatoes
1 red onion, thickly sliced
2 heads of romaine lettuce, cut into thick slices
4 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
Preheat the oven to 220°C/425°F/gas mark 7.
Roll the pastry into a large square, about 3mm thick, then cut out four 17.5cm circles and place on a baking tray. Mark a border with a knife about a little finger’s width in from the edge, then brush with the beaten egg yolk.
Pile the grated cheese in the centre of each disc, leaving the border free of cheese.
Lay the tomatoes in a circle on top of
the cheese. Season the tarts with salt and pepper, then scatter the thyme leaves over the top, drizzle with rapeseed oil and bake for 15 minutes, until golden brown and cooked through.
Meanwhile, make the salad. Place the tomatoes, red onion and lettuce in a roasting tray and drizzle over a little of the vegetable oil. Toss to combine, then char with a blowtorch or under a hot grill until caramelised – about 4–5 minutes.
Put the vinegar, mustard, egg yolk and the rest of the vegetable oil into a jam jar with a lid and shake well until emulsified. Season with salt and pepper. Drizzle just enough of the dressing over the salad to coat. Pile the salad into a bowl and serve alongside the tarts. The remaining dressing will keep in the sealed jar in the fridge for up to one week.
Photo Credit: Peter Cassidy