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Tomato tart

Recipe from: 5/19/1993 12:00:00 AM
Ingredients 17
Servings 10


  • 280
    cake flour
  • 5
  • 5
    castor sugar
  • 170
    chilled unsalted butter
  • 2
    egg yolks
  • 15
    ice water (you may need more)
  • 15
    medium ripe tomatoes (approximately)
  • 5
    semolina (you may need more)
  • 4
    cloves garlic, crushed
  • 30
  • salt and milled black pepper
  • 1
    large lemon, grated peel
  • 30
    olive oil
  • 12
    leaves fresh basil, chopped
  • fresh origanum and basil leaves for decoration


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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