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For the Filling:
1 tomato, thinly sliced
½ cup sunburst tomatoes (yellow), cut in halves
½ cup cherry tomatoes (red), cut in halves
¼ cup basil pesto (prepared ahead)
1 cup mozzarella cheese cut into cubes
3 cloves of garlic crushed
Salt to taste
1 tsp pepper
1 tsp cayenne pepper
½ cup fresh cream
¼ cup fresh tarragon
For the Topping:
½ cup sunburst tomatoes
½ cup cherry tomatoes
2 cloves garlic crushed
¼ cup olive oil
2 tsp dried oregano
1 tsp cayenne pepper
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For the Marinated Cheese:
Cut your cheese into 1×1 cm cubes, drizzle with some olive oil and mix in 2 teaspoon of crushed garlic. Sprinkle over some salt and fresh black pepper. Set aside.
For the Marinated Cherry Tomatoes:
Cut the cherry tomatoes set aside for the topping into halves and drizzle with olive oil, 1 tsp crushed garlic, oregano and some cayenne pepper. Add the salt before you spoon them over the hot tart.
For the Tarragon Cream:
Chop the ¼ cup of tarragon very fine.
Whisk your cream using a hand whisk and add in the chopped tarragon and add a pinch of salt and some pepper and whisk again until well combined.
For the Tart Shell:
In a large mixing bowl, whisk together the sifted flour, salt, pepper, and pinch of sugar until well combined.
Incorporate the butter into the flour mixture using your fingers, until it is coarse and crumb like to the touch.
Create a well in the middle of the mound of flour and pour in the oil and water. Use a whisk until all the oil and water has been incorporated into the flour mixture.
Use your hands to bring together any leftover dough on the surface of the bowl (add in some more oil if necessary) and continue kneading for another five minutes. Cover the dough with cling film and let it refrigerate for an hour.
Remove the dough from the refrigerator and place it between two sheets of butter paper (Cut your butter paper a couple of inches bigger than your tart pan, a 3 inch allowance should be good). Use a rolling pin to flatten out your dough evenly between the sheets of paper. Once you’ve rolled it thin enough (1 cm approx.) and a little larger than your tart pan, remove the sheet on top and place it on your prepared tart pan, face down. Take off the other sheet and use your finger tips to position your dough, working carefully to get the dough into the creases. Tear off any excess dough around the edges and refrigerate again for 15-20 minutes.
Remove the chilled pan and smear the base with half your pesto. Layer it with diced marinated cheese and sliced tomatoes. Repeat the layering process again. Place your tart pan in the oven at 175°C for 30-35 minutes or until the exposed dough begins to turn golden-brown.
Remove from the oven and place it on a wire rack and let it cool down for about 5 minutes.
Spoon over the marinated cherry tomato mixture, and top it off with a generous dollop of tarragon cream.