Umami is often referred to as the “fifth taste” alongside salt, sweet, sour and bitter, and is essentially a deep savoury flavour which really helps to intensify other ingredients. Think parmesan, anchovies, soy sauce and wild mushrooms.
This recipe is for a delicious summery tart which recently featured on my menu at Mash Up Sunday, but with the addition of poppy seeds in the pastry for added pizazz! Despite several different stages to making this tart, it is well worth the effort, perfect for a lazy Sunday afternoon in the sun spent with friends and family!
British tomatoes are one of my favourite things about summer, and living on the Essex/Suffolk border we have a number of great local tomato growers. I’ve been using Lawford baby plum tomatoes, supplied by Keepers Nursery- but even better still, use homegrown.
The secret to this dish is the layer upon layer of flavour-buttery parmesan pastry, piquant umami tapenade, sweet onions and aromatic fennel, tomatoes, and to finish it all off a fresh pesto dressing and lashings of salty grated parmesan.
STEP 1: Parmesan All Butter Pastry
- 200g plain flour
- 150g slightly salted butter
- 50g shaved parmesan
- 1 tablespoon black poppy seeds
Pulse the flour and butter together in a food processor briefly, then add the cheese and seeds. One tablespoon at a time add cold water, pulse until the pastry just comes together (not too sticky or dry). Wrap in cling film and chill till needed.
STEP 2: Umami Tapenade
- 1/2 garlic clove
- 1/2 jar black pitted olives
- 2 tablespoons of capers
- 4 anchovies in olive oil
- fresh lemon juice
- black pepper, little sea salt
- extra virgin olive oil or rapeseed
Whizz all ingredients in a food processor, till smooth but with a little texture still (you do not want a paste).
