- ~ 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
To make the pastry*, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed (butter) knife in a cutting motion, combine the egg with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until even and smooth, then wrap and chill for 30 minutes. When ready, preheat oven to 190°C, roll out the pastry and press gently into a 30cm greased, loose base tart case.
Mix the cream and Dijon mustard and spread over the pastry base. Arrange the sliced tomatoes in the case, season, and scatter thyme leaves - stripped from the stalks - over the top. Bake for 40 minutes. Drizzle with a little olive oil and serve warm or cold.
*If you need to use a gluten free base, Christina from our Cellar Door team has shared one of her favourites below:
Gluten Free Savoury Tart Crust
1 3/4 cups (250g) plain gluten free flour, plus more for dusting
3/4 teaspoon xantham gum (omit if the flour blend already contains it)
1/2 teaspon kosher salt
8 tablespoons (112g) unsalted butter, roughly chopped and chilled
1 (~50g) egg, separated into white and yolk
1/2 cup cold water
In a large bowl, place the flour, xanthan gum and salt, and whisk to combine. Add the chopped and chilled butter, and toss to coat the butter in the dry ingredients. Press each floured chunk of butter between a floured thumb and forefinger to flatten.
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.