Name: Tomato tart
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Yield: 1 Tart serving
Cuisine: Ingredients
Ingredients: 500 ml flour cake; 80 ml parmesan cheese grated; 125 g butter cold, cubed; water iced; 300 g cherry tomatoes; 30 ml fresh chillies 573; 30 ml vinegar balsamic; 1 onion chopped; 15 ml fresh chillies 573; pesto basil; 50 g fresh basil roughly torn; mozzarella cheese bocconcini; sea salt and freshly ground black pepper

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Ingredients (13)

PARMESAN CRUST:

500 ml	flour — cake
80 ml	parmesan cheese — grated
125 g	butter — cold, cubed
	water — iced

FILLING:

300 g	cherry tomatoes
30 ml	fresh chillies — 573
30 ml	vinegar — balsamic
1	onion — chopped
15 ml	fresh chillies — 573
	pesto — basil
50 g	fresh basil — roughly torn
	mozzarella cheese — bocconcini
	sea salt and freshly ground black pepper

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Method:

Preheat oven to 180°C.

Sift the flour in a mixing bowl and add the parmesan cheese. Rub the butter into the flour until it resembles breadcrumbs, then add enough cold water to form a firm, not sticky dough. Wrap the dough in clingwrap and refrigerate for at least 30 minutes.

Meanwhile, halve the tomotoes and pour the olive oil and balsamic vinegar over. Stir through and set aside. Preheat the oven.

Fry the onion in olive oil until soft and golden brown and allow it to cool.

Roll out the dough on a floured surface to about 2-3mm thick. Line a springform quiche pan with the dough and blind bake the crust for 10 minutes. Remove the baking paper and beans and bake for another 5-7 minutes until light brown and cooked. Let the crust cool.

Cover the base of the crust with a thin layer of basil pesto. Sprinkle the fried onion, tomatoes, basil and bocconcini over. Season with salt and black pepper and serve.

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