Name: Roast tomato tart
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 15.00 ml fresh chillies 573; 1.00 kg tomatoes ripe; 0.00 sea salt and freshly ground black pepper; 450.00 g flour cake; 30.00 ml Baking powder; 2.00 ml salt; 125.00 g butter unsalted; 30.00 ml fresh mixed herbs chives, tarragon and dill; 300.00 ml milk; 50.00 g fresh basil to garnish; 3.00 garlic cloves; 60.00 ml olive oil extra virgin

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Ingredients (12)

15.00 ml	fresh chillies — 573
1.00 kg	tomatoes — ripe
0.00	sea salt and freshly ground black pepper

Dough

450.00 g	flour — cake
30.00 ml	Baking powder
2.00 ml	salt
125.00 g	butter — unsalted
30.00 ml	fresh mixed herbs — chives, tarragon and dill
300.00 ml	milk

DRESSING

50.00 g	fresh basil — to garnish
3.00	garlic — cloves
60.00 ml	olive oil — extra virgin

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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.