This tomato tart is so easy to prepare and so delicious! One of the favorite Italian recipe that I usually make on Sundays as a breakfast. When it’s baking, the whole house is smelling so good and my husband cannot wait to remove it from the oven and set it on the table. Siamo pronti!
Servings 4
Ingredients:
For the pastry:
- 250 grams/9 oz. plain flour
- A pinch of salt
- 1 tablespoon chopped tomatoes
- 140 grams/ 5 oz. butter
- 5-6 tablespoons cold water
For the filling:
- 2 tablespoons butter
- 1 tablespoon caster sugar
- 500 grams/ 1 lb 2 oz. cherry tomatoes halved
- 1 clove garlic, crushed
- 2 teaspoons white wine vinegar
- 8 oz. cheese
- Salt and pepper
- Chopped fresh oregano, to garnish
Instructions:
- Preheat the oven to 200°C/400°F/Gas Mark 6. Melt the butter in a heavy-based saucepan. Add the sugar and stir over a fairly high heat until just golden brown.
- Remove from the heat and quickly apply the garlic, vinegar, cheese and tomatoes, stirring to coat evenly. Season with salt and pepper.
- Tip the tomatoes into a 23-cm/9-inch round cake tin, spreading evenly.
- For the pastry, place the flour, tomatoes, and butter in a food processor and process to fine crumbs. Add just enough water to bind to a soft, but not sticky, dough.
- Roll out to a 25-cm/10-inch round and place over the tomatoes, tucking in the edges. Pierce with a fork to release the steam.
- Bake in the preheated oven for 25-30 minutes, until firm and golden. Leave to rest for 2-3 minutes, then run a knife around the edge and turn out onto a warmed plate. Garnish with oregano and serve.
Buon Appetito!