Name: Tomato tart
Yield: 4 servings
Cuisine: Bake
Ingredients: 375.00 ml flour cake; 15.00 ml fresh parsley chopped; 2.00 ml fresh thyme; 2.00 ml salt; black pepper freshly ground; 125.00 ml butter; 30.00 ml water cold; 2.00 tomatoes large, sliced; 3.00 courgettes sliced lengthways; fresh chillies 573; fresh basil; 1.00 eggs whites only, lightly whisked

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Ingredients (12)

CRUST

375.00 ml	flour — cake
15.00 ml	fresh parsley — chopped
2.00 ml	fresh thyme
2.00 ml	salt
	black pepper — freshly ground
125.00 ml	butter
30.00 ml	water — cold

FILLING

2.00	tomatoes — large, sliced
3.00	courgettes — sliced lengthways
	fresh chillies — 573
	fresh basil
1.00	eggs — whites only, lightly whisked

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Method:

Switch on the oven grill.
Combine the cake flour, parsley, thyme and salt. Season with a little black pepper and rub in the butter until the mixture resembles breadcrumbs. Add just enough water to make a stiff, manageable dough. Gather the pastry into a ball and wrap in plastic wrap. Chill for 30 minutes.
Arrange slices of tomato and courgettes on a baking sheet. Brush with a little olive oil and grill for a few minutes until the vegetables begin to brown. Turn and grill on the other side.
Change oven setting to 200 ºC (400 ºF). Spray a baking sheet with non-stick spray.
On a floured surface, roll the pastry out until about 7 mm thick. Arrange the tomato and courgette slices in the centre of the pastry, leaving a 5 cm edge uncovered. Season with salt and pepper and a little basil.
Fold the edge of the pastry over the tomatoes and courgettes and brush the pastry with egg white.
Bake for 30 minutes or until the pastry is golden brown on top.
Serve hot.