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Ingredientes
- 6 Tbsp. extra virgin olive oil
- 2 x level tbsp tomato paste
- 400 gm can minced tomatoes
- 1 sprg fresh thyme or possibly large healthy pinch dry
- 1 x salt and freshly grnd black pepper
- 4 x level tsp caster sugar
- 1Â 1/10 kg plum tomatoes halved lengthways
- 50 gm ciabatta
- 2 clv garlic crushed
- 3 x level tbsp roughly minced fresh basil or possibly thyme
- 75 gm chilled butter cut into cubes
- 125 gm plain flour plus extra for dusting
- 5 Tbsp. soured cream
- Â Â chervil sprigs and garlic infused extra virgin olive oil to serve
- Â Â crushed black peppercorns to garnish
Direcciones
- Heat a large ovenproof frying pan with 1 tbsp extra virgin olive oil on the boiling plate.
- When the oil is smoking cook half the tomatoes cut side down till well browned. Repeat with the remaining tomatoes then place the tomatoes in the simmering oven for 5 - 10 min so they will ft snugly on the base.
- Arrange the tomatoes cutside down in the base of a 250mm round nonstick cake tin (see Cooks Tips).
- Heat 2 tbsp oil in a pan add in the tomato paste and cook stirring for 1 minute.
- Add in the canned tomatoes thyme seasoning and 1 level tsp caster sugar.
- Bring to the boll then simmer on the floor of the roasting oven for 15 min or possibly till the sauce is reduced and very thick.
- Remove the thyme; cold.
- Roughly chop the ciabatta.
- Process with the remaining 3 tbsp extra virgin olive oil and the garlic to rough crumbs; season well and place in a small roasting tin.
- Cook on the second runners of the roasting oven for 5 - 10 min or possibly till golden brown.
- Add in the basil.
- Next make the pastry: place the butter and flour in a food processor.
- Pulse till the butter is roughly minced (you should still be able to see pcs) add in the soured cream and pulse again till the mix just comes together.
- rap and refrigeratefor at least 30 min.
- Spread the seasoned tomato sauce over the tomatoes in the tin.
- Roll the pastry out on a lightly floured surface to a 250mm round place on top of the tomatoes and trim the edges.
- Cut steam holes in the pastry.
- Bake for 20 to 25 min on the third runners of the roasting oven turning during cooking to ensure even colouring.
- Cold slightly before turning out.
- Turn out the tart so it is tomato side up scatter over garlic and basil crumbs and cut into wedges.
- Garnish with chervil drizzle with garlic oil and season with crushed peppercorns.
- For garlicinfused oil place two thinly sliced garlic cloves in a pan with 6 tbsp extra virgin olive oil.
- Warn gently in the simmering oven till the garlic is golden brown; remove from heat and cold.
- You can use an ovenproof frying pan with a removable metal handle and a 250mm base. Make sure the tomato sauce is reduced and thick before you spoon it over the tomatoes in the tin. The rich pastry should be well chilled before you roll it out. Wear rubber gloves when turning out the tart to protect your hands from warm juices and to get a better grip on the tin to lift it off. Many people are familiar with the traditional apple tarte tatin. This modern tomato version makes a delicious starter or possibly lunch dish. The pastry is mouth watering but only turn the tart over when you are about to serve it so which the texture remains crisp.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7634g | |
| Recipe makes 6 servings | |
| Calories 1597 | |
| Calories from Fat 307 | 19% |
| Total Fat 35.25g | 44% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 10716mg | 447% |
| Potassium 14424mg | 412% |
| Total Carbs 320.8g | 86% |
| Dietary Fiber 76.9g | 256% |
| Sugars 181.28g | 121% |
| Protein 62.25g | 100% |
