Chef Talk: The Fairmont Peace Hotel’s Steven Liu
Summer Tomato Tart
Ingredients
1 sheet puff pastry cut into pie shape, thawed
5 tbsp olive oil
7 tbsp grated parmesan cheese, divided
30g goat cheese or brie
8 Roma tomatoes cut into 1/8-in thick slices
1 tbsp fresh thyme leaves
Sea salt
Freshly ground black pepper
Method
1. Preheat oven to 180°C. Line a cookie sheet with parchment paper and spray paper with cooking oil spray (or brush lightly with vegetable oil). Lay puff pastry sheet on paper and brush lightly with olive oil.
2. Arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste. Top with goat cheese or brie.
3. Bake until the puff pastry is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.
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