4 tomatoes, quartered
2T olive oil
1T white balsamic vinegar
salt and black pepper
a handful of fresh basil leaves, torn
3 celery stalks
2 sheets puff pastry, frozen
1 egg, beaten
2T black sesame seeds
sea salt flakes
1 large Cambrini cheese, halved horizontally
honey, to serve
pomegranate rubies, to garnish (optional)
Preheat the oven to 160°C. Place the tomato quarters on a wire rack in a roasting tray. Drizzle the olive oil, honey and vinegar over the tomatoes. Sprinkle with salt and black pepper, and torn basil leaves. Roast for 40 minutes or until very soft and slightly blackened in parts.
Using a vegetable peeler, pare long shavings of celery and plunge them into iced water, allowing them to curl, until serving.
Using the peeler again, peel shavings of the asparagus spears, then blanch for one minute in a pot of boiling water and refresh in iced water.
Turn the oven up to 200°C. Break the frozen puff-pastry sheets into shards and place on a baking sheet. Brush the beaten egg lightly over them and sprinkle the black sesame seeds and sea salt flakes on top.
Bake the shards for 15 minutes or until puffed and golden in colour.
To assemble, place one of the cheese discs on a platter and arrange a layer of tomatoes, asparagus and celery. Repeat for the next layer and drizzle with honey. Sprinkle pomegranate rubies on top just before serving.
To serve, slice the layered cheese as you would a cake into wedges and eat with warm shards of puff pastry.
Production Katherine Botes
This recipe originally appeared in our December 2014 issue.