When the sun-kissed tomatoes of summer are at their peak, there's no better way to celebrate their vibrant flavours than with a mouthwatering tomato tart. This recipe combines the natural sweetness of ripe tomatoes with a flaky, buttery crust and a medley of herbs and cheeses. Whether you're hosting a garden party or simply want to savor the taste of summer, this tomato tart will be a hit.
Tomato tart
Serves 4
Ingredients
200g Plain flour
100g Unsalted butter, cold and cubed
10ml Cold water
6 Ripe tomatoes, preferably a mix of varieties, sliced
100g Freshly grated Parmesan cheese
50g Fresh basil leaves, chopped
20g Fresh thyme leaves
2 Cloves garlic, minced
100ml Double cream
4 Egg yolks
Method
Preheat your oven to 200°C. Grease 4 small metal tart cases and set aside.
In a large bowl, combine the flour and a pinch salt. Add the cold, cubed butter and use your fingers to use the flour into the butter to combine until the mixture resembles coarse crumbs.
Gradually add a little cold water, one teaspoon at a time, and mix until the dough comes together. Be careful not to overmix. Form the dough into a ball, wrap it in cling film, and rest in the fridge for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough into a long rectangle. slice into 4 squares, a little larger than the tart cases.
Gently transfer the rolled dough to the greased tart cases and press it into the bottom and sides. Trim the pastry, leaving around half 1/2cm excess to allow for shrinking.
Place a sheet of baking paper into the tart case and fill with baking beans.
Place the tart cases on to a flat tray. Blind bake the pastry for 15-20 minutes. Once cooked, remove from the oven, remove the beans and allow to cool. Turn the oven down to 150°C.
In a small bowl, mix together the minced garlic, half of the chopped basil, and thyme leaves. Sprinkle this mixture evenly over the bottom of the tart crust.
Layer the sliced tomatoes over the herb mixture, slightly overlapping them. Season the tomatoes with salt and pepper to taste.
In a separate bowl, combine grated parmesan cheese, egg yolk & cream. Pour this cheese mixture over the tomatoes, covering them evenly.
Place the tarts into the oven and bake for 20 minutes.
Remove the tart from the oven and let it cool for a few minutes.
To serve, remove the metal tart cases and place the tarts in the centre of a plate. Garnish with shredded basil leaves.
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