Roast Tomato Tart
Tarte Paysanne has a rich, sunny flavor. Make it with the best tomatoes you can find.
Ingredients
- 7 oz flour
- 2 1/2 oz butter cut into small pieces
- 1 oz 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
Instructions
- 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.
- Heat the oven to 190°C/gas 5.
- 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.
- Bake for 40 minutes. Drizzle with a little olive oil and serve warm or cold.
Calories: 330 kcal
Carbohydrates: 44 g
Protein: 9 g
Fat: 15g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 63 mg
Sodium: 207 mg
Potassium: 1147 mg
Fiber: 7 g
Sugar: 12 g
Vitamin A: 4476 IU
Vitamin C: 65 mg
Calcium: 80 mg
Iron: 3 mg