Black Tomato and Sea Purslane Tapenade Tart

 This is a tart that really punches all the taste buds! Slow roasted black tomatoes from France or Spain depending on your supplier, are super intense after 3 hours of slow roasting. Topped with salty and spicy tapenade made with sea perslane, a weed that grows on causeways and sea marsh. Ideal for lunch or early supper and served with a goldfish bowl of claret.

1.2kg black beef tomatoes
1 teaspoon sea salt
1 teaspoon cracked pepper

TAPENADE:
100g sea purslane washed
1 small handful of rocket
150g stale white bread
1 red chilli
2 cloves garlic
1 teaspoon dijon mustard
1/2 teaspoon salt
70ml extra virgin olive oi

 PASTRY:
300g plain flour
150g butter
50g grated cheddar
1 egg
3 tablespoons water
Pinch of sea salt


METHOD:
First cut the tomatoes in half and score the flesh side of each halved tomato with a cross and place flesh side up on baking tray. sprinkle over salt and pepper then place in oven set at 120oC for 3 hours.
To make the pastry place flour, cheddar and salt in large mixing bowl. Cube the butter and add to dry mixture, rub butter into flour till well blended together then add egg and cold water, lightly knead together till only just combined. Wrap pastry in cling film and place in the fridge for 30 minutes to rest.
Grease a fluted flan tin with removable base 30cm in diameter and 3cm deep. Once the pastry has rested roll out on a floured surface till about 4-5mm thick and line the tin with pastry pinch and press down around the edges and refrigerate for a further 30 minutes.
Once pastry has rested using a folk prick the base of pastry 10 times and line with grease proof paper and fill with rice or dried legumes, bake in oven set at 200oC for 12 minutes. When the pastry is baked remove parchment paper and legumes and bake the pastry for another 6 minutes till golden brown.
To make tapenade pick the leaves off the sea purslane and discard the stems. Place purslane leaves, rocket, bread, chilli, garlic, dijon and salt in food processor. Blend all ingredients together for one minute then add olive oil and blend again for a further minute.
To construct the tart evenly lay out the tomatoes and top with tapenade, cut into 8 slices and serve.