Tomato Tart
The harvest of late summer tomatoes creates a juicy and flavoursome tart, perfect for your next picnic at our cellar door. It can be served warm or cold, as a side dish or on its own as a light lunch.
Ingredients
- FOR THE PASTRY
- 200 g plain flour
- 75 g butter, chopped
- 25 g lard, chopped
- 1 egg, beaten
- FOR THE FILLING
- 3 tbsp thick double cream, or crème fraîche
- 3 tbsp Dijon mustard
- 10-12 large ripe tomatoes, cored, peeled and sliced
- sea salt and freshly ground pepper
- 4 sprigs, fresh thyme
- olive oil, for serving
Method
- In a small bowl, whisk the egg yolk (reserve the white) and 1/2 cup cold water until well combined. Create a well in the center of the large bowl of dry ingredients, add the egg yolk and water mixture and mix with your hands to combine. If there are any very crumbly bits, add more ice water by the tablespoon. Knead the dough together lightly just enough to press it into a disk.
- Transfer the dough to a large piece of plastic wrap and refrigerate for at least 2 hours or up to overnight. Once the dough has chilled, preheat your oven to 190°C. Grease the bottom and sides of a 12-inch loose base tart pan and set it aside.
- Turn the dough out onto a well-floured surface. Dust the surface with a bit more flour, and roll it out with a rolling pin into a round that is about 14-inches in diameter.
- Transfer the round of dough to the prepared tart pan, and press it gently into the bottom and the sides of the pan. Trim the edges of the dough flush with the upper edge of the sides of the pan. Pierce the bottom all over with a fork and brush with the egg white. Bake the tart crust without the filling for 15-20 minutes, or until it just starts to brown. Then, add fillings as above and bake for a further 40 minutes.
- Adapted from The French Kitchen cookbook by Joanne Harris and Fran Warde. Gluten free tart crust adapted from the blog Gluten Free on a Shoestring by Nicole Hunn.
Wine pairing
No wine pairings assigned.
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