OVERVIEW
This recipe exploits the unique qualities of our Falcon Enamelware x Big Green Egg Oven to Table Plate. This large sharing plate’s heat resistance makes it perfect for baking the tart in the EGG, while its timeless aesthetic – a classic of British design dating back to the 1920s – creates quite the impression when serving straight from the heat to the table.
MAKE THE PASTRY
Start by making the pastry. Place the flour, butter, cheese, thyme leaves and salt into a food processor and pulse until the mixture resembles breadcrumbs. Add approximately 3 tablespoons of cold water to form a stiff dough. Shape into a ball, place in a container and refrigerate for 30 minutes.
Place the ball of pastry on a floured surface and roll out to line the Enamelled Oven to Table Plate. Place back in the fridge for 20 minutes.
GRILL THE TOMATOES
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 210°C. Oil and salt the tomatoes (still on their vines) than pop them onto the hot grid. Grill until charred and blistered all over, then remove from the EGG and place onto a tray. Remove the vines, then lightly squash the tomatoes to release the juice.
BAKE THE TART
Remove the grid and switch the EGG to an indirect setup, with the ConvEGGtor in place in a legs-down position. The new target temperature is 170°C.
Mix the cream cheese with a little salt. Add the tomato juice then spread onto the rolled tart base, leaving a 1.5cm border.
Place the tart plate on top of the ConvEGGtor and bake for 15 minutes. Add the tomatoes and cook for another 10 minutes.
Finish with picked herbs and a good drizzle of olive oil.
