Tomato tart

True Love
6 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

400.00 g readymade shortcrust pastry — frozen, defrosted
30.00 ml fresh chillies — 573
1.00 onion — finely chopped
800.00 g tomatoes — canned or fresh, chopped
5.00 ml tomato purée
2.00 garlic — cloves, finely chopped
5.00 ml fresh oregano — chopped, to garnish
1.00 red pepper — sliced
1.00 yellow pepper — cut into strips
85.00 g sardines — tinned
3.00 eggs
250.00 ml milk
12.00 olives — pitted
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 200 °C. Grease a tart dish.
Roll pastry out and use to line tart dish.
Prick the pastry gently all over, without piercing right through.
Cover with clingwrap and chill for 30 minutes.
Blind-bake the pastry for 10 minutes.
Heat oil in a frying pan and sauté onion until soft, but not browned.
Score a cross on the top of each tomato.
Plunge into boiling water
for 20 seconds, then drain and peel the skin away from the cross.
Chop the tomatoes, discarding the cores.
Add tomatoes, tomato purée,garlic and oregano to the frying pan and simmer, uncovered, for 20 minutes, stirring occasionally.

Once the tomato is soft and the mixture has become a paste, leave to cool.
Mix together eggs and milk.
Spread tomato sauce over pastry, then scatter with peppers.
Arrange sardines and olives, then pour egg mixture over and bake for 25 minutes.
Scatter with oregano leaves
to serve.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.