Heritage tomato, crab, avocado and basil tart recipe
PUBLISHED: 00:00 11 June 2020
Adam Smith, Executive Chef at Restaurant Coworth Park shares one of his favourite recipes.
4 banana shallots
1 pre-rolled puff pastry
500g selection of heritage tomatoes
50g basil leaves
2 thyme sprigs
100g grated parmesan
Splash of olive oil
1 ripe avocado
200g fresh white crabmeat
10g coriander leaves
Sea salt to season
Pinch smoked paprika
1: Thinly slice the banana shallots and cook at a low heat until soft without any colour.
2: Roll out the puff pastry to your desired shape; roll over the edges to create a thin crust.
3: Spread the cooked shallots in the middle of the tart and brush the edges with olive oil.
4: Slice 2/3 of the tomatoes and lay with ½ the basil leaves on the onions within the folded edge. Sprinkle over the picked thyme and grated parmesan.
5: Bake the tart at 180°c for 18 minutes in the oven, and then allow to cool.
6: Cut the remaining tomatoes into even wedges and slices. Season with olive oil, salt, pepper and the remaining basil leaves, which should be roughly torn.
7: Cut the avocado in half, removing the stone and the skin, cut into wedges and season with salt, juice of ½ lemon and a drizzle of olive oil.
8: Season the crabmeat with the zest and juice of the lime, picked coriander leaves, salt and smoked paprika.
9: Arrange the marinated tomatoes, avocado and crab evenly on the cooked and cooled tart.
10: Drizzle with the juices from the tomatoes and garnish with the basil leaves and herbs.
11: Cut into wedges and serve!