By Carl Starling
Tomato Tart — katfewd
Recipe makes 1 tart Ingredients: For the crust: - 1 1/4 cups of flour - 1/2 tsp salt - 100g cold unsalted butter - 3 tbsp cold water For the filling: - 2 eggs - 1/3 cup of milk - 2 tsp tomato paste - 15-20 cherry tomatoes, sliced in half - 1 head garlic - Few sprigs parsley,
Updated at: Thu, 17 Aug 2023 04:01:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Nutrition per serving
Calories1563.5 kcal (78%)
Total Fat94.4 g (135%)
Carbs146.4 g (56%)
Sugars13.1 g (15%)
Protein35.5 g (71%)
Sodium1359.2 mg (68%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
For the crust:
Step 2
- Mix flour, salt and butter until you reach a sandy consistency
Step 3
- Add the water and mix until a dough forms
Step 4
- Cling wrap the dough and chill in the fridge for 30 mins
Step 5
- Preheat the oven to 200C
Step 6
- Using a rolling pin, roll out the dough until it covers the tin, pressing the pastry into the edges. Poke holes at the bottom to stop it from rising, or add baking weights on parchment paper if needed.
Step 7
- Bake for 25 minutes or until golden brown
Step 8
- At the same time, remove the papery skins off the outside of the head of garlic. Slice the top off so the cloves are exposed. Drizzle with olive oil and wrap with aluminium foil. Place in the oven for 45 minutes or until roasted through.
Step 9
For the filling:
Step 10
- Preheat the oven to 180C
Step 11
- Salt your cherry tomato halves and let drain to remove excess liquid.
Step 12
- Whisk eggs, milk and tomato paste together. Season with salt and pepper. Squeeze in your roasted garlic and whisk until combined. Arrange the tomatoes in the crust and pour over the egg mixture.
Step 13
- Bake for 40 minutes, or until done. Sprinkle with flaky salt, pepper and parsley.
Step 14
- Let cool before slicing and serving
Notes
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