Time to celebrate tomato season before it comes to an end. I have made a very yummy tart. Perfect for a lunch with your friends. This tart is delicate and loaded with flavour. The base is thin and not over the top like some pastries are. Its all about the filling here.
Roasted Tomato and Herb Tart Recipe
10 inch round or long 4 by 13 inch, loose bottom tart tin.
Oven 180c
Pastry
1 cup plain flour
1/2 cup wholemeal flour
1/4 tsp sea salt
9 tbsp cold unsalted butter cut into small cubes
2 egg yolks
1 - 2 tbsp ice water
Method
1 - Place all but the pastry ingredients into a blender and blend unto well combined.
2 - Lay some grease proof paper on the bench and roll out your dough to the shape
of your tart tin. It will need to come up past the sides, which you will then trim off after it is cooked. This helps with any shrinking.
3 - Gently lift the pastry into the tin and then lay grease proof paper over top. Pour some rice, dried beans or pastry weights on top. I use dried chickpea's ( I keep these in a container especially for this purpose )
4 - Bake 180c for about 10 minutes or until the edges are slightly brown. Start preparing your filling.
5 - Remove the weights and paper and place back into the oven for 5 minutes or
until the base is slightly golden.
Cool
Filling
250 gr tomatoes - cut in quarters or halves, depending on their size.
2 cloves garlic - chopped small
1 tbsp coconut oil
Sea salt
2 eggs
150 gr greek yogurt
100gr feta cheese - break up into small pieces
1/4 tsp cumin
1 tsp dried thyme or small bunch of fresh thyme leaves
30 gr spinach - finely chopped
Method
1 - Roasting - Lay the garlic and tomatoes on an oven tray and dribble over the oil, sprinkle with salt. Place in the oven and bake until tomatoes are soft about 5 - 10 mins.
2 - Whisk together the eggs, yogurt, cumin and the cheese.
3 - Lay the roasted tomatoes, herb and spinach on the base, not using the liquid.
4 - Pour over the the whisked egg mixture.
5 - Bake in the oven 180 c for about 25 minutes or until the middle has set.
Cool slightly before slicing
Serve with a salad or basil leaves
Blend all the pastry ingredients together.
Place on the bench and form a ball.
Roll out on grease proof paper to fit your tin. Allow the pastry to go higher than the sides.
lay grease proof paper on top of pastry and pour over weights. Cook until sides art slightly brown.
Remove paper and weights and place back in the oven until base is brown.
Roast your garlic and tomatoes
Until soft.
Mix fill - cheese, yogurt, eggs and cumin
mix well
Get ready -
Lay spinach and herbs on base
Next tomato and garlic
Pour over the egg mixture
Bake until set
Cool slightly and go for it ... yum yum
