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Heritage tomato tart with blow-torched tomato salad

Heritage tomato tart with blow-torched tomato salad is built on Rapeseed Oil, Vegetable Oil, and White Wine Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 4 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the tomato tart, preheat the oven to 210C/190C Fan/Gas 7.

2. 2

   Bake the tarts in the oven for 12-15 minutes, or until the pastry borders have risen and are golden-brown and the filling is bubbling.

3. 3

   Mix well to coat everything in the oil.

4. 4

   Place the roasting tray onto a heatproof surface and, using a chefs' blow torch, char until caramelised – this should take 4-5 minutes.

5. 5

   Alternatively, preheat your grill to its highest setting and grill the vegetables for 4-5 minutes.

6. 6

   To serve, place a tart on each serving plate.

7. 7

   Transfer the blow-torched vegetables to a large bowl and drizzle over enough of the dressing to coat the leaves.

8. 8

   Mix the salad to coat it in the dressing, then serve.