Tomato tart

Fairlady
10 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

PASTRY
280.00 g flour — cake
5.00 ml salt
5.00 ml castor sugar
170.00 g butter — unsalted, chilled
2.00 eggs — just the yolks
15.00 ml water
FILLING
15.00 tomatoes
5.00 ml semolina
4.00 garlic — cloves, crushed
30.00 ml sugar
salt and freshly ground black pepper
1.00 lemon — large, zest only
30.00 ml fresh chillies — 573
12.00 fresh basil leaves — chopped
fresh oregano — and basil, to garnish
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Method:

PASTRY: Blend flour, salt, sugar and butter together, then blend in egg yolks. Add sufficient ice water to be able to press pastry into a ball.
Press into a 30 cm diameter tart pan. Chill, covered with waxed paper, for 1 to 2 hours.
Remove waxed paper and prebake at 200 ºC for 10 to 15 minutes, or until edges have set. Cool thoroughly.
FILLING: Slice tomatoes, retaining shape of each, and drain thoroughly. Sprinkle semolina over base of pastry to absorb any juices. Arrange tomatoes in circles around pastry base, placing them very closely together and coming up to rim. (It is important to fill case completely, as tomatoes will shrink slightly during baking.)
Sprinkle lavishly with garlic, sugar, seasoning and herbs, and a little extra semolina to absorb any more juices. Sprinkle with lemon peel and olive oil.
Place on a rack just above bottom of oven and bake at 160 ºC for the first 30 minutes, then place tart on upper middle rack and continue baking for another 30 to 40 minutes.
When tomatoes have softened and dried out slightly, place under grill and char edges slightly. Remove tart from oven and allow to stand at room temperature for 1 to 2 hours; don’t refrigerate.
Just before serving, add sprigs of origanum or basil for decoration. TOTAL KILOJOULE COUNT: 12 195 kJ (2 915 Cal). A portion: 1 220 kJ (290 Cal).



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