Ingredients

TOMATO FILLING

1 kg tomatoes

55 g mayonnaise

20 g ketchup

6 ml vegetarian Worcestershire sauce

3 ml tabasco sauce

Thyme leaves

Salt & Pepper

PASTRY CASES

Filo pastry

Clarified butter

POLENTA FOAM

80 g parmesan cheese (grated)

800 ml vegetable stock to be added in 2 parts

4 g salt

80 g butter

80 g instant polenta

Method

TO DRY THE TOMATOES

Cut the tomatoes into segments and place on a tray, season with salt, sugar and thyme.

Slow roast at 65°C overnight. You can also use a dehydrator.

When cool mince and mix in the mayo.

Add Worcestershire sauce and tabasco season to taste.

TO MAKE THE CASES

Take a sheet of filo and brush with clarified butter, repeat this process twice to have 3 layers.

Place in a small tart case and cook in the oven at 160°C for 14 minutes.

POLENTA FOAM

Bring half the stock to the boil, add butter and salt. Add polenta and whisk constantly for 2-3min. Add cheese. Pour on to a shallow tray to cool down.

Add the cold stock and chilled polenta to a blender and blend till smooth then pass through a sieve to remove any lumps. Place the polenta into a piping bag.

To build, place the tomato mix in the bottom of the tart shell and place some pickled rhubarb on top, then place your polenta foam on and finish with puffed rice or pine nuts.

Wine match: Wairau River Pinot Noir