Food & drink

Summertime roast tomato tart

It's summer, it's hot, and after a few weeks of heavy Christmas eating, it's time for something lighter. Crunchy, creamy, herby and gooey, this roasted tomato tart hits all the right notes.

Yields4 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Parmesan, thyme and fennel pastry
 175 g cold butter (chopped into little cubes)
 150 g wholemeal plain flour
 75 g plain flour
 30 g parmesan (grated or shaved)
 2 tsp fennel seeds (crushed coarsely with a knife)
 1 tbsp thyme (fresh or dried)
 1 pinch salt
Tomato and fetta filling
  cup breadcrumbs
 1 tbsp dijon mustard
 2 tsp garlic (crushed)
 750 g fresh tomatoes (mix of sizes and colours)
 ½ cup fetta (preferably persian)
 ¼ cup fresh basil
 20 g pine nuts (toasted)
 2 dashes extra virgin olive oil
 2 pinches salt
 2 pinches pepper

1

Preheat the oven to 180 C (356 F) and go select your tart dish (shallow is best for this recipe, and ones with a removable base are ideal as it helps with removal later!)

2

For the parmesan pastry, weigh out and add both flours, parmesan, thyme, fennel seeds and a small pinch of salt to a bowl (I never bother with sieving as I don't think it matters!). Add your butter (the smaller you cut it, the easier to mix in) and rub together with your fingers until the mixture starts to form a ball. If it's still a little crumbly, add a small splash of cold water (you want it to just come together but not be sticky). Shape the dough into a round disc about 1 inch thick, wrap in plastic wrap and pop in the fridge to rest for about 20-30 minutes.

3

Once it's rested, pop it on the bench next to your tart dish (if it's non stick, no need to line it with baking paper or grease with butter). Now here's where the magic happens. Grab two pieces of baking paper, place the dough between them, and use your rolling pin to roll the mix into a circle (or whatever shape your tin is) about 1/2 cm thick.

Peel the top sheet off and flip your dough on top of and into your dish, taking care to push it into any corners, nooks and crannies. Peel the other baking sheet off, then take a few moments to repair any little rips or holes and chop off any overhanging sides. And enjoy not having to clean up a sticky, floury bench from rolling dough!

4

To make sure your tart doesn't go soggy, you'll want to add a little breadcrumb layer to sop up the tomato juices. Grabbing a small bowl, add in your breadcrumbs, dijon mustard and garlic (to make it tasty!) and mix together with your fingers until slightly crumbly. Sprinkle the mix on top of your tart base, around 1/2 cm thick.

This is also the time to brush the sides of the tart crust with a little egg yolk too so it goes nice and golden (believe me, it's a pain to try and do this once the tomatoes are on).

5

To prep your tomatoes, cut them into 1 inch slices (horizontally), leaving on any little stems for decoration (not too many though, no one wants to eat that shit!). Make sure you also scoop out any seeds or watery bits, as these will turn your tart to moosh. Sprinkle with a little salt and pepper, then start laying your gorgeous little slices all over the tart, playing with sizes and colours for fun and making sure not to leave too many gaps.

Next, grab your fetta (Aldi does a bomb Persian fetta) tear off little chunks and scatter across the top. I always go a bit wild because no one likes someone who's stingy with cheese. Time to pop that baby in the oven for 30-35 minutes.

6

Once things are looking all blistery, golden and crunchy, pull the tart out and let it cool a little. Sprinkle your toasted pine nuts and fresh basil all over the top.

Add a little extra crack of salt and pepper on top, a drizzle of oil (confession: I use oil from the fetta jar as it's all herby and tasty) and try not to devour the whole damn thing by yourself (no judgement if you do)

Ingredients

Parmesan, thyme and fennel pastry
 175 g cold butter (chopped into little cubes)
 150 g wholemeal plain flour
 75 g plain flour
 30 g parmesan (grated or shaved)
 2 tsp fennel seeds (crushed coarsely with a knife)
 1 tbsp thyme (fresh or dried)
 1 pinch salt
Tomato and fetta filling
  cup breadcrumbs
 1 tbsp dijon mustard
 2 tsp garlic (crushed)
 750 g fresh tomatoes (mix of sizes and colours)
 ½ cup fetta (preferably persian)
 ¼ cup fresh basil
 20 g pine nuts (toasted)
 2 dashes extra virgin olive oil
 2 pinches salt
 2 pinches pepper

Directions

1

Preheat the oven to 180 C (356 F) and go select your tart dish (shallow is best for this recipe, and ones with a removable base are ideal as it helps with removal later!)

2

For the parmesan pastry, weigh out and add both flours, parmesan, thyme, fennel seeds and a small pinch of salt to a bowl (I never bother with sieving as I don't think it matters!). Add your butter (the smaller you cut it, the easier to mix in) and rub together with your fingers until the mixture starts to form a ball. If it's still a little crumbly, add a small splash of cold water (you want it to just come together but not be sticky). Shape the dough into a round disc about 1 inch thick, wrap in plastic wrap and pop in the fridge to rest for about 20-30 minutes.

3

Once it's rested, pop it on the bench next to your tart dish (if it's non stick, no need to line it with baking paper or grease with butter). Now here's where the magic happens. Grab two pieces of baking paper, place the dough between them, and use your rolling pin to roll the mix into a circle (or whatever shape your tin is) about 1/2 cm thick.

Peel the top sheet off and flip your dough on top of and into your dish, taking care to push it into any corners, nooks and crannies. Peel the other baking sheet off, then take a few moments to repair any little rips or holes and chop off any overhanging sides. And enjoy not having to clean up a sticky, floury bench from rolling dough!

4

To make sure your tart doesn't go soggy, you'll want to add a little breadcrumb layer to sop up the tomato juices. Grabbing a small bowl, add in your breadcrumbs, dijon mustard and garlic (to make it tasty!) and mix together with your fingers until slightly crumbly. Sprinkle the mix on top of your tart base, around 1/2 cm thick.

This is also the time to brush the sides of the tart crust with a little egg yolk too so it goes nice and golden (believe me, it's a pain to try and do this once the tomatoes are on).

5

To prep your tomatoes, cut them into 1 inch slices (horizontally), leaving on any little stems for decoration (not too many though, no one wants to eat that shit!). Make sure you also scoop out any seeds or watery bits, as these will turn your tart to moosh. Sprinkle with a little salt and pepper, then start laying your gorgeous little slices all over the tart, playing with sizes and colours for fun and making sure not to leave too many gaps.

Next, grab your fetta (Aldi does a bomb Persian fetta) tear off little chunks and scatter across the top. I always go a bit wild because no one likes someone who's stingy with cheese. Time to pop that baby in the oven for 30-35 minutes.

6

Once things are looking all blistery, golden and crunchy, pull the tart out and let it cool a little. Sprinkle your toasted pine nuts and fresh basil all over the top.

Add a little extra crack of salt and pepper on top, a drizzle of oil (confession: I use oil from the fetta jar as it's all herby and tasty) and try not to devour the whole damn thing by yourself (no judgement if you do)

Summertime roast tomato tart

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