Serves 4-6 pax
The Tart Crust
1 dl milk
20 g fresh yeast
200 g wheat flour
40 g olive oil (good quality extra virgin olive oil if you have it)
6 g flaky salt
A few stalks of herbs (rosemary or thyme)
The Mascarpone Cream
350 g mascarpone
2 organic lemons
3 tsp flaky salt
Pickled Tomatoes
150 g of small tomatoes of your choice (can be a mix of different coloured tomatoes, either cherry tomatoes or San Marzano)
4 dl white vinegar
1 dl sugar
3-4 bay leaves
10 black peppercorns
Baked tomatoes
250 g of small tomatoes of your choice (can be a mix of different coloured tomatoes, either cherry tomatoes or San Marzano)
0,5 dl olive oil
2 tsp flaky salt
Black pepper
3-4 stalks of herbs (rosemary or thyme)
How to
1. Start off with washing your greens and herbs.
2. Preheat the oven to 180C (convection)
3. Pickled tomatoes: Mix vinegar, sugar, bay leaves, and peppercorns in a pot for the pickled tomatoes. Bring it to a boil. When the sugar dissolves remove from the heat. Let it cool down for 5 minutes and pour it into a container with the 150 g of tomatoes. Put it in the refrigerator.
4. Baked tomatoes: Cut the other 250 of tomatoes in half and place them in a pan that can go into the oven. Add the herbs, olive oil, salt and pepper and give it a mix. Place the pan in the middle of the oven and bake for 40 min. Remove from the oven and let them cool down to room temperature.
5. The Tart Crust: Start off with pouring the milk into a small pot and place your herbs in there as well. You will get a nice, infused milk that will give the crust a hint of herby aroma and flavour. I used rosemary and lemon thyme. Heat up the milk on low temperature over the stove - make sure it doesn’t boil.
6. When the milk is heated pour it into a bowl, add the fresh yeast and mix it. Let it rest for 60 min. (if you don’t have the time, 30 min. will be ok too)
7. Discard the herbs when the milk and yeast has rested.
8. Add a small amount of olive oil to a kitchen towel (or use your fingers) and spread on the tart pan, so the crust won’t stick.
9. Add flour, salt and olive to the milk and yeast and give it a good mix. When it starts to be tricky with the spoon spread some flour on your kitchen table and knead the dough for a few minutes.
10. When the dough has a good texture roll it out and place it evenly in your tart pan. Finish of with trimming the edges of the tart dough.
11. Let the dough rise to double size in the tart pan.
12. Put a parchment paper on top of the tart and some dried beans or peas to blind bake the tart. Cut of the edges of the parchment paper so it doesn’t burn in the oven. Bake it for around 50 min.
13. The Mascarpone Cream: While baking the tart crust mix 2 lemons, both zest and juice with the mascarpone. Add the amount of salt you like; I usually use around 3 tsp. flaky salt. Refrigerate until you must assemble the tart.
14. When the tart crust is baked through, it should be golden on the edges an in the middle of the tart. Remove the dried beans and parchment paper and let the tart crust cool down to room temperature. You can store the dried beans and use them again for blind baking.
15. Assembling the tart: spread out the mascarpone cream on the tart crust. Be gentle so the edges don’t break. Add the baked and pickled tomatoes in the pattern you want. I went for a messier look.
16. Cut out and enjoy!
Tip; Goes well with a fresh serve of frisée salad with vinagreitte or thinly sliced fennel with pickled mustard seeds.
