Tomato tart

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the pastry:
butter 200 g, diced
flour 250 g
sour cream 1⁄2 cup
For the filling:
free-range eggs 4
cream 1 cup
freshly ground black pepper 1 t
pecorino 100 g grated
Cremezola 100 g, broken into pieces
Woolworths Rosalini tomatoes 200 g, halved
mini Rosa tomatoes 100 g, halved
Roma tomatoes 2, sliced
anchovy fillets 80 g, roughly chopped
basil leaves, to garnish

Cooking Instructions

Preheat the oven to 180°C and grease a 28 cm tart tin. To make the pastry, blend the butter and flour in a food processor until it resembles breadcrumbs. Mix in the sour cream by hand. Wrap in clingwrap and chill for 20 minutes.

Roll out the pastry on a floured surface to a thickness of 2 cm. Press into the tin and prick using a fork. Top with a round of greaseproof paper, add baking beans or uncooked rice and bake blind for 15 minutes. Remove the baking beans or rice and bake for a further 5 minutes. Allow to cool.

To make the filling, beat the eggs well, then add the cream and seasoning. Add the pecorino and mix.

Place the Cremezola, tomatoes and anchovy fillets into the baked tart case. Pour over the cream mixture.

Increase the oven’s temperature to 190°C and bake for 30 minutes, or until golden brown and cooked through. Season to taste and garnish with basil leaves.

Cook’s note: Brush the tart case with beaten egg before blind baking to prevent it from absorbing moisture.