Description
Sweet roasted tomatoes and a buttery crust make this simple tart a showstopper. Perfect for a casual dinner party or a light lunch.
Ingredients
Units
Scale
- 2-3 lbs (907-1361 g) tomatoes
- 2 shallots
- small handful fresh basil
- few leaves fresh oregano
- 3 tbsp olive or grapeseed oil
- sea salt
- ground black pepper
- 1 cup (237 ml) white flour
- 5 tbsp unsalted butter
- 2-3 tbsp cold water
- a pinch of salt
Instructions
- Preheat the oven to 450°F (232°C).
- Put all but two tomatoes in a cast iron pan or baking sheet. Add the remaining ingredients and mix.
- Roast in the oven for about 25 minutes.
- For the Dough:
- In a bowl, mix together the flour and salt. Rub the flour with the butter until you get a sandy texture. Then add just enough water to make a smooth dough. Cover and chill for 30 minutes.
- For the Tart:
- Split the dough into fourths; roll out on a floured surface, and line the buttered tart pans.
- Spoon the roasted tomatoes into each tart, making sure to add the cooking liquid.
- Slice the remaining two tomatoes, and layer them on top with a few leaves of basil.
- Reduce the oven temperature to 375°F (190°C) and bake for another 30 minutes, until the crust is golden brown. Season with sea salt and drizzle with a bit of oil.
Notes
- For a deeper tomato flavor, roast them for an additional 10-15 minutes.
- Use a food processor to quickly make the tart dough if you’re short on time.
- Leftover tart is delicious cold or reheated; store in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 tart
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 20