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Roasted cherry tomato tart
It’s worth buying the best cherry tomatoes you can find, as they will make the finished tart taste even better.
Serves 6 • Ready in 1 hr, plus chilling and cooling
1 x shortcrust pastry block
for the filling:
500g cherry tomatoes
1tbsp olive oil
2tbsp torn basil, plus extra, to garnish
300ml whipping cream
2 medium eggs
you will also need:
a 23cm fluted flan tin
1 Set the oven to 190C/Gas 5. Place a baking sheet in the oven to heat up.
2 Roll out the pastry to a circle big enough to line the flan tin, then gently lower it in to cover the base and sides. Prick the base and chill for at least 20 mins.
Put the tomatoes in a roasting tin and drizzle over the oil. Line the pastry case with baking parchment and fill with baking beans. Place the
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