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Great
Recipes - Tomato and Basil Tart Recipe
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Tomato and Basil Tart Recipe
Ingredients
For the filling
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175g/6 oz mozzarella cheese, thinly sliced
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12 fresh basil leaves, 6 roughly torn
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4-5 tomatoes, cut into 5mm/1/4 in slices
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salt and ground black pepper
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60ml/4 tbsp freshly grated Parmesan cheese
Serves 6-8
Method:
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Place the flour and salt in a bowl, then rub in the
butter until the mixture resembles breadcrumbs. Add
45ml/3 tbsp water and combine with a fork until the
dough hold together.
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Mix in more water if needed.
Gather the dough into a ball, wrap in greaseproof
paper and chill for 40 minutes. Preheat the oven to
190C.
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Roll out the pastry to a thickness of 5mm/1/4 in and
use to line a 28cm/11 in fluted loose-bottomed flan
tin. Prick the base and chill for 20 minutes in the
fridge.
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Line the pastry with a sheet of baking parchment.
Fill with dried beans. Place the flan tin on a
baking sheet; bake blind for 15 minutes. Remove from
the the oven. Leave the oven on.
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Remove the beans and paper. Brush the pastry with
oil. Line with the mozzarella. Sprinkle the torn
basil over the top.
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Arrange the tomato slices over the cheese. Dot with
the whole basil leaves. Season with salt and pepper,
Parmesan and oil.
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Bake for 35 minutes. If the cheese
exudes a lot of liquid during baking, tilt the tin
and spoon it off to keep the pastry crisp. Serve hot
or at room temperature.
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