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Vine Tomato Tart by Oliver Cattermole

Serves 4

• Fresh basil x 2 bunches
• Morgenster Extra Virgin Olive Oil x 250ml
• Garlic x 4 cloves
• Pine nuts, toasted x 50 g
• Parmesan Reggiano x 100 g
• Tomato paste x 30 g
• Fresh plum tomatoes x 1 kg 
• Cherry tomatoes x 1 punnet
• Sun blushed tomatoes x 1 jar
• Red onion x 1
• All-purpose flour x 2 tablespoons for dusting 
• Puff pastry x 1 roll
• Morgenster White 2014 x 1 glass
• Muslin cloth

Tomato Fondue
Use three quarters of the plum tomatoes.
Bring a medium sized pot of water to the boil, score and blanch the tomatoes for 10 seconds and plunge straight into ice water. Once cool, peel and de-seed the tomatoes then cut them into quarters and dice.
Finely chop the onion and mince 2 of the garlic cloves. Heat up a little olive oil in a heavy based pan and sweat off the onion and garlic. When the onions go translucent add the diced tomatoes and lower the heat. As the mixture starts to dry out add the wine and the tomato paste. After 45 minutes on a low heat all the moisture will have evaporated.
Blend the mixture in a blender and pass through a fine mesh sieve.

Basil Oil
Blanch the basil in salted boiling water, until the leaves turn bright green, about 10 seconds. Plunge straight into ice water. When chilled remove from the ice water, squeeze and dry. Place in a blender with 50ml olive oil and blitz for a minute on high. Pour into a double muslin cloth and allow to hang for 3 hours, collecting the oil in a bowl.

Basil Pesto
Place the basil, remaining 2 cloves of garlic, toasted pine nuts and grated cheese in the blender. With the motor running, slowly pour in 100 ml of olive oil and process until a smooth sauce is formed. Add salt and black pepper. Alternatively place all except the oil into a mortar and pound away with the pestle, slowly working in the olive oil. This can be kept in the fridge for a few days but it will lose its color

Method & Assembly
Tomato Tart
On a flour surface roll out the puff pastry and cut 5cm by 12cm, then place on wax paper between 2 trays and bake in the oven at180°C until nice and golden which should be around 15 to 18 minutes. Make the oil and the pesto beforehand. Once the puff sheets are cooled, spread over some of the pesto, place the sliced tomatoes, add a little salt and black pepper, a little parmesan and drizzle with basil oil, add a little Morgenster balsamic to taste.

Serve with Morgenster Italian Collection Caruso, a complex fruity dry rosé made from Sangiovese.

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P.O. Box 1616, Somerset West, 7129, South Africa
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