Avocado, chorizo and British plum tomato tart with Parmesan base

Ingredients

Tomatoes

16 vine plum tomatoes

250g of salted butter

4 sprigs of fresh thyme

50ml of Cabernet Sauvignon vinegar

50g of dark muscavado sugar

Parmesan biscuit

250g of strong bread flour

100g of grated Parmesan

100g of salted butter

2g of salt

Avocado emulsion

1 avocado, ripe

3 egg yolks

juice of half a lemon

300ml of sunflower oil

Salt

To serve

1 bunch of fresh basil

4 slices of chorizo

Mixed salad leaves, to garnish

Method

British plum tomatoes are the hero ingredient in this stunning tart, with two confit tomatoes and two compressed tomatoes standing upright on discs of buttery Parmesan biscuit. Topped with creamy avocado, fragrant basil and a hint of spice from slices of chorizo, these tarts have a perfect combination of flavours.

Serves 2
Prep time: 60 minutes
Cook time: 30 minutes

1. Preheat the oven to 160°C/gas mark 3

2. Rub the butter into the flour, Parmesan and salt until it resembles breadcrumbs. Spread out on a baking tray and bake for 10–15 minutes, then remove once gold and crisp. Allow to cool

3. Skin the tomatoes by scoring a cross through the skins then placing in a deep bowl. Pour over boiling water to cover completely then leave for 30 seconds. Drain the tomatoes and run under cold water to cool down

4. Peel off the loose skins and separate the tomatoes into two sets of eight

5. Take the first eight and gently confit with the butter and thyme in a pan over a low heat for 1 hour

6. Seal the other eight tomatoes in a vacuum bag with the vinegar and sugar to compress

7. Place the cooled pastry crumbs in a food processor and process until they start to turn shiny as the fat is released. Spread out between two sheets of baking paper and roll out thinly. Freeze the dough for 1 hour to se

8. Place the flesh from the avocado in a blender with the yolks and lemon juice. While the machine runs slowly, drizzle in the oil until emulsified

9. Season the emulsion to taste then strain through a sieve for a completely smooth mixture. Pour into a piping bag and keep in the fridge

10. To serve, cut out 6cm rounds from the chilled pastry sheet. Top each with two of the compressed tomatoes and two of the confit tomatoes (drained from the vinegar and the butter)

11. Pipe over some of the avocado cream and add a few shredded basil leaves

12. Warm the slices of chorizo slightly in a pan and balance on top then serve with mixed salad leaves to garnish

Recipe courtesy of www.greatbritishchefs.com