Summer Cherry Tomato Tart
This tart is a dream, especially with a glass of Rose
30 Jan 2016 2 hours 6
[ess_post]
As far as tarts go, this one is up there in taste, flavour and looks. It’s packed with cherry tomatoes bursting with the flavours of summer, sweetened with sautéed red onions and delicate soft cheese and all nestled in beautiful homemade pastry. It’s perfect for Sunday lunch, to accompany a BBQ or for alfresco dining.
Ingredients
Pastry
250 grams plain flour
1 teaspoon salt
170 grams unsalted butter, cubed and chilled
1 free-range egg yolk
4-5 tablespoons ice cold water
Filling
1 tablespoon olive oil
1 red onion, thinly sliced
5 free-range eggs
200 grams crème fraîche
25 grams Parmesan cheese, grated
30 cherry tomatoes, halved (use a mixture of colours if you can)
135 grams of bocconcini cheese balls
salt and pepper
You will need
1 x 30cm loose-bottom tart tin
Recipe
Pastry: Place the flour, salt and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the egg, then the chilled water and pulse until the dough starts to come together. Tip onto a lightly floured bench and gently bring together. Wrap in plastic film and chill for 30 minutes until firm.
Preheat oven to 190°C.
Roll the pastry out on a lightly floured bench and line the tart tin, leaving a little overhang as the pastry will shrink. Refrigerate for 30 minutes until firm. Bake blind for 15-20 minutes, remove from the oven and cool slightly. Trim any excess pastry from the edges before adding the filling.
Filling: Heat the oil in a sauté pan over a gentle heat. Add the onion and sauté for 8-10 minutes until soft and translucent. Remove from the heat, let it cool slightly then spread over the base of the blind baked tart shell.
Preheat the oven to 190°C.
Place the eggs, crème fraîche, Parmesan and a good pinch of salt and pepper in a bowl. Whisk until combined and gently pour into the tart shell.
Tear up the bocconcini into little pieces and scatter evenly around the tart, then gently place the halved cherry tomatoes all over the top of the tart, cut side down.
Bake for 20-25 minutes until the tart is golden brown and puffing up slightly.
Cool before removing from the tart tin, scatter with freshly picked basil and serve with a drizzle of extra virgin olive oil.
