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Upside-down tomato tart

Vegetables
 
Upside-down tomato tart

Recipe from: 1/18/1996 12:00:00 AM

 
 

Ingredients

 
  • CRUST
  • 315
    ml
    cake flour
  • 10
    ml
    mustard powder
  • salt and freshly ground black pepper
  • 85
    ml
    soft butter
  • 65
    ml
    mixed fresh herbs such as parsley, coriander (dhanio), chives
  • 2
    medium carrots, scraped and grated
  • 50
    g
    cheese, grated
  • 1
    extra-;large egg, lightly whisked
  • TOMATO FILLING
  • 50
    ml
    butter
  • 1
    large onion, coarsely chopped
  • 1
    clove garlic, crushed
  • 550
    g
    tomatoes
  • 15
    ml
    balsamic vinegar
  • 15
    ml
    soft brown sugar
  • 250
    ml
    soft breadcrumbs
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180 °C (350 °F). Spray a 20 cm loose-bottomed cake tin with non-stick spray. Line the pan with aluminium foil. Sift the cake flour and mustard powder together and season with salt and pepper. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add the fresh herbs, carrots and cheese and mix. Add the whisked egg and mix to form a smooth dough. Press into a ball and wrap in plastic wrap. Chill until needed. Meanwhile, heat the butter in a pan and sauté; the onion and garlic until glossy. Add the tomatoes (cut into 7 mm thick slices) and fry rapidly on both sides (the tomatoes must not be soft). Remove the tomatoes and arrange in the bottom of the prepared cake tin. Add the vinegar and brown sugar to the onions in the pan and stir-fry for about one minute. Pour the mixture over the tomatoes and sprinkle with the breadcrumbs. Shape the dough into a circle big enough to fit into the cake tin. Place the pastry circle on top of the tomatoes, pressing down lightly. Bake for 25 minutes or until the crust is baked through and lightly browned on top. Cool slightly before turning out onto a pretty serving platter. Serve hot with plain yoghurt.
 

Read more on: bake
 

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