Tomato, shiso and pepperberry tart

Sandwich meets tart in Oscar Solomon's recipe, which layers juicy tomato, shiso and anchovies between light, golden pastry layers.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Mid

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Ingredients

• 2 x 375 g spelt wholemeal puff pastry rolls, defrosted slowly in fridge over 1-2 hours
• 300 g clarified butter, melted
• Sea salt flakes and black pepper
• 1 small bunch green or purple shiso (perilla leaf)
• 1 egg, whisked
• 3 tbsp sesame seeds
• 50 ml fresh pepperberry oil
• 3 heirloom tomatoes, thinly sliced
• 8 white anchovies
• 100 ml olive oil
• 1 tbsp (20 ml) red wine vinegar

Chilling time: 45 minutes; Resting time: 5 minutes

Instructions

1. Preheat the oven to 185˚C. Line a large baking tray with baking paper. Cut the pastry in half, then in half again to form 4 equal pieces of pastry. Brush one layer of pastry with clarified butter, then sprinkle with salt and pepper.
2. Layer roughly half the shiso leaves evenly across the pastry covering edge to edge. Drizzle with extra clarified butter.
3. Brush the second layer of pastry with beaten egg first, then flip that on top of the first layer of pastry. Press the two sheets together lightly and ensure they are evenly stacked on top of one another. Repeat this process again with the remaining two sheets of pastry (reserve a few shiso leaves to serve!) until you have 2 double-stacked pastries.
4. Using the beaten egg, combine the two stacked pastries together to create one single pastry with all four layers. Using baking paper, press the pastry layers together lightly. Brush the outside of the pastry with extra clarified butter and then wrap in baking paper to keep a uniform square shape. Place in the fridge for 45 minutes to set.
5. Once set, remove from the fridge and transfer to a loaf tin. Brush the top of the pastry with beaten egg. Sprinkle with sesame seeds and sea salt flakes.
6. Bake for 30-45 minutes or until golden and crispy. Once cooked, remove from oven and allow to cool for 5 minutes.
7. The tart will have risen substantially, there will be a section in the middle that will separate like a sandwich. Separate the top half layer of the pastry from the second bottom half.
8. Brush the pastry with pepperberry oil, then layer with tomato, white anchovies and fresh shiso leaves. Drizzle with extra virgin olive oil and sprinkle with sea salt flakes. Place the top of the tart back on top, as if you were making a sandwich. Brush with extra pepperberry oil and a little red wine vinegar and serve.

Note

For best results for the shiso leaves, wash in iced water, then drain in a salad spinner before using.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG