This is one of my all time favourite tomato tarts that I make on summer-y days.. tomatoes are a great source of vitamin C, calcium and potassium as well as an antioxidant called lycopene which is actually enhanced when tomatoes are cooked.
Studies have found that the consumption of lycopene rich fruit and veg may play a protective role against chronic disease such as cardiovascular disease and cancer..
Either way this tart is a winner in our household and is made from the simplest of ingredients..
– 1 shortcrust pastry
– 1 sprig basil
– Olive oil
– 1 big onion, cut into thin slices
– 1 clove of garlic, cut into thin slices
– 8 tomatoes
– 1 sprig thyme
– 6 smaller tomatoes
Roll the pastry onto a large buttered mould and put into a preheated oven at 180C. Cut the leaves from the basil sprig with scissors and let them infuse in a small bowl with 3 tbsps olive oil. Heat some oil over a medium heat in a large saucepan and add the onion and garlic clove. After 5-10 minutes, add the tomatoes cut in small quarters, add the thyme and a pinch of salt and pepper and 2 tbsps olive oil.
Check and take the pastry out of the oven once it is barely golden. Cut the smaller tomatoes in thin slices. Cover the bottom of the pastry in the basil/ olive oil mixture all over. Once the tomato mixture has reduced, drain it and pour it onto the pastry. Add the smaller tomato slices on top and put in the oven for 15 – 20 minutes. Take out, check it is cooked through and enjoy!