Servings: Makes about 1 extra big or 2 smaller tarts. Very easy and tasty! (Don't be put off by the lengthy look of this recipe - when you actually look at it, you'll see how simple it is
)
Pastry Ingredients:(EDC p119 Shortcrust Pastry or
Sour Cream Pastry)
Pastry Preparation:Place pastry in cling wrap and put in fridge for at least half an hour before making. (you could make this pastry a day ahead if required)
Tart:
Preheat oven to 185 degrees. Prepare tart tins by lining the bottom with baking paper and spray with oil. Remove pastry from fridge, unwrap and place between two pieces of baking paper. Roll out pastry until 3-5mm thick. Carefully line tins with pastry. Trim excess pastry. Put a piece of baking paper and baking beads/rice over pastry and blind bake for 5-8 mins. Remove beads and paper and bake for further 5 mins. Remove from oven.
Filling:
4 big ripe tomatoes, seeded and diced
120g feta, crumbled
50g vintage cheddar, grated (in TM maybe)
Handful of basil or rocket, roughly shredded
3 shallots, sliced
1 egg
100ml cream
Salt and pepper
While pastry is cooking, make the filling. Place tomato, fetta, cheddar, basil and shallots into a clean bowl.
In TM place butterfly, and add egg, cream, salt and pepper and set for
30 secs,
Speed 4. Pour over and mix with tomato ingredients. Once the pastry is ready, pour the mixture over and bake in oven for 25 minutes or until golden on top. (If it requires longer place some foil around the pastry edges to stop it from burning) Allow to cool a little before serving with your favourite salad.
Source: Rochelle Smith, The West Australian newspaper, “Fresh” ideas liftout
