Roast tomato tart

Recipe from: 1/1/1997 12:00:00 AM

Ingredients 14
Servings 6
Time

Ingredients

  • 15
    ml
    olive oil
  • 1
    kg
    ripe tomatoes
  • salt and freshly ground black pepper
  • Dough
  • 450
    g
    cake flour
  • 30
    ml
    baking powder
  • 2
    ml
    salt
  • 125
    g
    unsalted butter
  • 30
    ml
    mixed fresh herbs (eg chives, tarragon and dill)
  • 300
    ml
    milk
  • Dressing
  • 50
    g
    fresh basil leaves, reserving a few to garnish
  • 3
    cloves garlic
  • 60
    ml
    extra-virgin olive oil
 

Method

 
Brush the olive oil around the inside of a deep, round 25 cm cake tin.
Season the tomatoes, leave to stand for 10 minutes, then place, cut-side down, in the base of the tin.

DOUGH:
Place the flour, baking powder, salt and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the herbs and milk and process gently to form a soft dough. To mix by hand, rub the butter into the dry ingredients, add the herbs and milk and cut in to form a soft dough.
Turn out on to a lightly floured surface and pat gently to shape into a 25 cm round.
Lay the dough over the tomatoes and bake in a preheated oven at 200 ºC for 35 to 40 minutes until risen and golden.
Leave to stand for 10 minutes before turning out on to a serving plate. Garnish with fresh basil.

DRESSING:
Process the basil leaves and garlic in a blender or food processor. Gradually pour the oil into the processor with the blades still running.
To serve, spoon a little dressing over each slice of tart.

 

Read more on: bake
 

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