Tomato tart

Tomato tart

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  • 10
  • Medium
  • 30 minutes
  • 1 hour
  • Delheim Pinotage Rosé 2015 


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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