Tomato
and Garlic Tart (Mary Berry)
Ingredients
175 g (60oz) flour
115 g butter cubed
55 g parmesan grated
1 egg
Filling
Kilo medium sized ripe tomatoes, thickly sliced
4 tbsp olive oil
5 garlic gloves
3 tbsp sundried tomato paste
115g (40oz) brie or camembert
For
the pesto
2 garlic gloves
2tsp sea salt
Small bunch of basil and small bunch of mint
(15 g ) (half oz) each
75ml olive oil
A squeeze of lemon
You will need a 33-23cm Swiss roll tin
Method
Preheat oven
to 200C /180C fan/ Gas 6
To make the pastry measure the flour, butter
and the parmesan into the food processor. Whiz until a breadcrumbs stage. Add
the egg and a half a tablespoon of water and whiz again until mixture comes
together. Tip out on a floured work surface and knead gently into a ball. Roll
the pastry out thinly and use it to line the base and sides of the tin. Prick
the base with a fork and chill in the fridge for 30 minutes.
Arrange the tomatoes in a large toasting tin.
Place the oil and garlic in a small bowl. Swirl
around to coat the garlic in the oil, and then pour the oil over the tomatoes.
Tuck the gloves between the sliced tomatoes and season well with salt and ground
black pepper.
Line the pastry with non-stick paper and fill
with baking beans, slide on to the middle shelf of the oven. Place the tomatoes
on the top shelf and cook both for 20 minutes. Take the tray case out of the
oven and remove the paper and beans. Return the pastry to the oven with the
tomatoes for another 5-10 minutes, until the pastry case has dried out and the
tomatoes are soft but not mushy. Leave them both to cool slightly in the tins.
Spread the sundried tomato paste over the base
of the pastry, then carefully arrange the roasted tomatoes in neat rows on top,
making sure not to add too much of the juice from the roasting tin. Return to
the oven for 10 minutes, until the tomatoes are lightly tinged.
Meanwhile, to make the pesto, place the garlic,
salt and herbs in a food processor and whiz. While the processor is still
whizzing, slowly pour in the olive oil to make a soft paste. Add a splash of
lemon juice.
Lay the slices of Brie over the warm tart and
return to the oven for 3-4 minutes to melt a little.
Drizzle over the pesto and serve warm with a
dressed green salads.
https://thehappyfoodie.co.uk/recipes/mary-berrys-provence-tomato-and-garlic-pistou-tart/
