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Tomato and Dijon tart with a Parmesan and basil crust

(15 ratings)

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Tomato and Dijon tart with a Parmesan and basil crust
Tomato and Dijon tart with a Parmesan and basil crust
  • Serves: 6-8

  • Prep time:

    plus chilling and cooling
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

This delicious and mouth-watering tomato and Dijon tart with a Parmesan and basil crust is bursting with flavour. This recipe uses vegetarian-style Parmesan, tangy basil leaves and a pinch of salt to add extra flavour. This tart is so special you might want to save it for a celebration like Christmas or a loved ones birthday. Simple, easy to make and delicious, it's sure to become a family favourite.

Ingredients

For the pastry:
  • 160g plain flour, plus extra for dusting
  • 20g grated vegetarian-style Parmesan or regular Parmesan
  • 90g unsalted butter, softened
  • 10 basil leaves
  • 1/2tsp salt
  • 1 egg

For the filling:

  • 3–4 ripe, medium tomatoes, all of similar size and shape, thinly sliced
  • 1tbsp flat-leaf parsley, finely chopped
  • 150ml single cream
  • 150ml crème fraîche
  • 2 eggs
  • 1 heaped tbsp Dijon mustard
  • Salt and freshly ground black pepper
  • 20g grated vegetarian-style Parmesan or regular Parmesan

If you're planning on making this tart in advance you can freeze the pastry case up to 2 months

Method

  1. To make the pastry, process the flour, Parmesan, butter, basil leaves, and salt together in a food processor until the mixture resembles fine green breadcrumbs. Add the egg and 1 tablespoon cold water, and bring the mixture together to form a soft dough. Add a little extra water if needed. Wrap and chill for 30 minutes. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Roll out the pastry on a well-floured surface to a large circle about 3mm thick and use to line the tart tin, making sure it overlaps the sides. Trim all but 1cm of the overhanging pastry. Prick the bottom with a fork, line with greaseproof paper, and fill with baking beans. Place it on a baking tray and bake for 15 minutes until the pastry is lightly cooked. Remove the beans and paper, and bake for a further 5 minutes to crisp. Trim off any ragged edges while still warm. Reduce the heat to 180°C/350°F/Gas mark 4.
  3. For the filling, place the tomatoes in an overlapping circle around the edge of the tart. Fill the centre with a smaller circle of tomato slices. Scatter the chopped parsley over the tomatoes. Whisk together the cream, crème fraîche, eggs, mustard, salt, and black pepper in a large bowl. Place the tart back on a baking tray and carefully pour the cream mixture over the tomatoes. Scatter the grated Parmesan over the top.
  4. Bake for 35 minutes, or until golden on top and the filling has just set. Set the tart aside to cool for at least 30 minutes before eating warm or cold. This is best eaten the day it is made.

The Pie Book, by Caroline Bretherton, published by DK, £16.99, dk.com

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