Roast Tomato Tart recipe
information
Tarte Paysanne has a rich, sunny flavour. Make it with the best tomatoes you can find.
For the pastry:
200 g flour
75g butter, cut into small pieces
25 g lard, cut into small pieces
1 egg, beaten
75g butter, cut into small pieces
25 g lard, cut into small pieces
1 egg, beaten
For the filling:
3 tbsp thick double cream or creme fraiche
3 tbsp Dijon mustard
10 - 12 large tomatoes, cored, peeled and sliced
sea salt
freshly ground black pepper
4 sprigs of fresh thyme
olive oil for drizzling
3 tbsp Dijon mustard
10 - 12 large tomatoes, cored, peeled and sliced
sea salt
freshly ground black pepper
4 sprigs of fresh thyme
olive oil for drizzling
method
1. 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 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.
2. Heat the oven to 190°C/gas 5.
3. Roll out the pastry and line a 30cm push-up-bottom tart case. Mix together 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.
4. Bake for 40 minutes. Drizzle with a little olive oil and serve warm or cold.
2. Heat the oven to 190°C/gas 5.
3. Roll out the pastry and line a 30cm push-up-bottom tart case. Mix together 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.
4. Bake for 40 minutes. Drizzle with a little olive oil and serve warm or cold.
serving amount
serves 6
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