Meat-free Archives

Braai recipes

Tray-baked harissa tomato sauce with pasta

30 minutes

Aliums

ClemenGold-roasted fennel and leeks

45 minutes

Nightshade recipes

Blood orange, red cabbage and lentil salad

Braai recipes

Epic roast tomato tart

2 hours 40 minutes

Epic roast tomato tart

Serves 8 to 10

Difficulty Medium

Prep Time 1 hour, plus 1 hour’s chilling time

Cooking Time 2 hours 40 minutes

Ingredients

For the pastry:
100 g salted butter, cubed
175 g flour
100 g Woolworths Organic Full Cream Plain Smooth Cottage Cheese
3 T sour cream
5 g thyme leaves

For the filling:

1.5 kg Woolworths large Rosa tomatoes
3 T caster sugar
sea salt, to taste
1– 2 T sherry vinegar
30 g Parmesan, grated, for sprinkling
2 T Woolworths onion marmalade

Method

1. To make the pastry, rub the butter into the flour until the consistency of fine breadcrumbs. Add the cottage cheese, sour cream and thyme and combine to form a dough. If you feel you need to add 1 t sour cream, do so. Lightly knead but do not overwork. Wrap in clingfilm and chill for 1 hour.

2. Preheat the oven to 170°C. Cut the tomatoes in half lengthways and arrange in neat lines on a large tray. Do not overlap or overcrowd so they have sufficient space to roast and caramelise evenly.

3. Sprinkle over the sugar, salt and vinegar and add a light splash of olive oil, not too much. Roast for 1½–2 hours, or until caramelised but not soggy. Allow to rest while you roll out the pastry to a thickness of 5 mm.

4. Press the pastry into a greased 26 cm loose-bottomed fluted tart case. Cover with baking paper and baking beans or uncooked rice and bake blind for 20 minutes. Remove from the oven and remove the baking paper and beans. Return to the oven and bake for a further 10 minutes, until almost cooked through. Remove from the oven and sprinkle over the Parmesan.

5. Arrange the roasted tomatoes neatly in layers in the tart, heat the onion marmalade slightly and dot around the tart. Return to the oven for a further 10 minutes. Serve warm.

Cook's note: This should become a Sunday lunch regular with a simple green salad and a few spoonfuls of soft goat’s cheese. The onion marmalade is my addition, but you could dollop over a soft cheese or basil pesto after baking instead.

Find more tomato recipes here.

Photograph: Jan Ras
Food assistant: Claire-Ellen Van Rooyen

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Epic roast tomato tart

Epic roast tomato tart

Ingredients

Method