Tomato Tart

I own one of those recipe books that you buy with empty pages, and you are supposed to fill by writing in all your favourite recipes.  I wish I had dated mine when I bought it because I really can’t remember how old it is.  Some pages are covered with cooking stains, one heavily with cocoa and it is obvious which recipes have been made over & over throughout the years. There are hand written recipes from some of my friends, mostly are written by me, and the precious ones are written by my mother.  My mother was not only known for her wonderful cooking, but also for her beautiful handwriting.  I love looking at these recipes the most. I was looking through this recipe book and came across a recipe that I don’t think I’ve made since I was a student.  A tasty savoury tomato tart that seems perfect to make now as the markets are overflowing with gorgeous red Italian summer tomatoes.  I actually made two versions of this. The first was this recipe, for the second I made more of a basic egg mixture for quiche,  adding taggiasche olives and then adding the tomatoes on top. I have included photos of both and I think it’s fairly obvious which is which.

Shortcrust Pastry

• 400g plain flour
• 200g chilled unsalted butter, chopped into cubes
• 2 eggs

1. Whiz flour, butter and a pinch of salt in a processor until the mixture resembles breadcrumbs.
2. Add eggs and 2 tablespoons iced water. Process until mix comes together in a ball. Divide in 2 portions, then enclose in plastic wrap and chill for 1 hour.
3. Grease & flour a 26cm tart tin.  On a floured surface, roll out pastry until thin and place it into the tin, pressing it in lightly.  Allow it to overhang a little.  Prick all over with a fork.
4.  Preheat oven to 200°C.  Line tart tin with baking paper, then fill with pastry weights or dried beans. Bake for 10 – 15 minutes. Remove weights and paper, then bake for 2-3 minutes until golden and dry.
5. Prepare the filling while pastry is in oven.

Tomato Filling

• 4 large Eggs
• 2 heaped tablespoons of Greek Yoghurt
• 1 1/4 teaspoons ground nutmeg (freshly grated if possible)
• 1/2 teaspoon English or Dijon mustard
• 2 teaspoons mixed dried herbs. eg: thyme, marjoram, oregano  (I used thyme)
• 45g Gruyère Cheese, grated
• 10 small to medium sized tomatoes (sliced thinly)
• 2 tablespoons of tomato paste
• 100g semi sun dried tomatoes
• fresh basil
• salt and ground black pepper

1. Place sliced tomatoes on paper towel or a clean tea towel to absorb excess juice.  This is so important otherwise the juice will make tart and pastry base soggy. (speaking from experience)!
2. In a bowl, lightly whisk the eggs.
3. Whisk in the yoghurt, tomato paste, nutmeg, mustard, herbs & half the grated Gruyère & season generously.
4. Arrange semi sundried tomatoes on pastry base, and pour egg mixture gently on top.
5. Arrange tomato slices on top & sprinkle with the remaining Gruyère, and a little extra pepper.
6. Bake for about 40min at 190°C.  Serve warm and not piping hot with some freshly torn basil leaves scattered on top.

** If the pastry is browning too much before the tomatoes seem cooked, prepare a collar with kitchen foil to cover pastry rim.  Continue baking until cooked.