Lisa's delectable tomato tart 06/03/2010
 This is one of Lisa Brinks “winner’s” as she calls them and informed me that after Deborah Patta attended one of her Cupcake Academy courses (when she still lived in SA) she made it often and rated it as her signature dish. The great thing about this tart is that you do not have to bake the pastry blind (one of the worst things you can ask me to do as I end up with beans and rice everywhere). I must admit, I never soaked the tomatoes and they were slightly more juicy than they should have been. The mascarpone and the parmesan combination turn this tart into the most unusual and delectable “tart” filling, where as most tarts or quiches are a bit “eggy”. Make sure your mascarpone is at room temperature, I had to add a little milk as it was too cold and thick. DELECTABLE TOMATO TART SHORTCRUST PASTRY (for 23 cm dish) 1 ½ cups plain flour 100 g cold butter, diced 1 ½ -2 tablespoons cold water or white wine 1. Place flour in a food processor, add butter and process until mixture resembles breadcrumbs. 2. Add liquid and continue processing until mixture forms a ball. 3. Knead dough very briefly, wrap in plastic wrap and refrigerate for 1 hour before pressing into springform tart tin or pyrex flan dish. TOMATO TART One punnet cherry tomatoes 250 grams mascarpone at room temp 100 grams grated parmesan 2 tablespoons fresh oregano or basil 1 egg lightly beaten 1. Halve tomatoes, lightly salt the cut surface and set aside on a rack to drain for an hour or more. 2. Combine cheeses, chopped oregano, egg and freshly ground black pepper to taste. 3. Prick the pastry base and spoon the filling into the case. 4. Arrange the tomatoes on top and bake in preheated oven at 170˚C for about 40 minutes or until the pastry is golden. CommentsJackie Tue, 30 Mar 2010 3:55:21 pm Tomatoes tart is great, all the men raved about it. Leave a Reply |