TOMATO TART

This tart is inspired by the simplicity of tarts i reminiscence about from my travels.  Tarts needn’t be complex, yet again it is all about good tasting ingredients done simply.

Serves 4-6

Ingredients

Shortcrust pastry

125g butter, cold

250g flour

1 tsp salt

1 tbsp cold water

 4-6 firm tomatoes

1 Tbsp olive oil, plus extra for serving

Sea salt flakes 

Cracked black pepper

Method

Begin by making the pastry;  Place the flour and salt into a bowl, grate in the cold butter and rub in with your fingers until combined.

Using a bread and butter knife, cut through the water into the flour. Use your hands and bring the dough together.  If it is too dry, add ½ teaspoon of water at a time until your dough comes together.

Turn out onto your bench, lightly bring the dough together, wrap and chill in the fridge for 30 minutes.

Divide the dough in half and use one half for this tart. Lightly dust your bench with flour and roll the dough into a round 20cm diameter (approx). Place onto a baking tray and chill for another 30 minutes.

Preheat your oven 200C

Slice the tomatoes into 5mm thick rounds.  

Lay the tomatoes over the rested base so that they are flat and not overlapping.  Season with salt and pepper.

Bake for 20-25 minutes or until the pastry is golden and crisp and the tomatoes have dried a little and have taken on a deeper colour.

Remove and cool slightly.

Drizzle over more olive oil and serve with a punchy green salad.