Tomato and Garlic Tart (Mary Berry)

 

 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/