Tomato tart

A hearty and very tasty tomato tart

Course Light lunch

Cuisine seasonal

Keyword tomatoes

Prep Time 40

Cook Time 1

Resting time 1

Total Time 2 40

230 g flour I mixed 50% of white and 50% of whole wheat flour
½ tea spoon sugar I used brown sugar
½ tea spoon salt I used flaky salt - if you use fine salt, you need to reduce the amount a bit
100 g butter I used butter with margarine
1 egg
cold water depending on the consistency of your dough, you will need between 1-4 table spoons

3 - 4 very ripe tomatoes heirloom tomatoes work really well here...more important than the type is that the tomatoes are really ripe
½ tea spoon salt
1 small garlic clove crushed
30 g basil leaves
2 table spoons olive oil
2 table spoons mustard Dijon mustard gives you the most hearty flavour
50 g grated hard cheese I used peccorino, but any hard cheese you can grate and which you like is perfect
freshly ground pepper

Mix the flour, sugar and salt.
Add the butter in small pieces, include the egg and mix the dough with your hands until you have a homogenous dough. This is where you need to feel how much water you will need: the aim is to have a nice soft dough, which is not too sticky.
Cover your dough and let it rest in the fridge for 1h.
Preheat your oven to 180 degrees.
Once your dough is nice and cold, roll it out and place it on a baking sheet before transfering it into your pie form.
Bake the crust for 15-20 minutes. Once it is ready, take it out of the oven and let it cool off.

Place the sliced tomatoes onto a plate and sprinkle them with salt. Set aside.
Mix the garlic, basil and salt with the olive oil until you get a pesto sauce.
Once your dough it cooled off, spread the mustard onto your crust. Next you add the grated cheese before spooning on the pesto.
Remove any water from the tomatoe slices and place them closely next to each other. As they will shrink during the baking, you can easily overlap them.
Add some olive oil and freshly ground pepper before baking your tart in the oven for 40-50 minutes.