All, The Challenges

Tomato Tarte – Challenge no 10

This time we wanted to cook something colorful and since my greenhouse is filled with ripe delicious tomatoes I suggested the tomato tarte. We had 40 guests over for a garden party on saturday and I thought tartes would be good party-food so I made five of them – two with tomatoes and the other three with broccoli, peas and onions and they disappeared in no time!
Jewels also liked the tomato tarte, but we agreed that we will add salt to the dough. This recipe is enough for two pie forms. I cut the tomatoes up in slices, while Jewels left them as a whole. Both work out well.

Tomato Tarte
300g cherry tomatoes
drizzle olive oil
pinch of sugar
50g Parmesan, grated
2 eggs
284ml pot double cream
handful basil leaves, shredded, plus a few small ones left whole for scattering

280g plain flour , plus extra for dusting
140g cold butter , cut into pieces
we would add some salt!

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and chill for 30 minutes.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Heat oven to 200C/fan 180C/gas 6.

In a small roasting tin, drizzle the tomatoes with olive oil and season with salt, pepper and al little sugar. Put the tomatoes in a low shelf of the oven.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

Also take out the tomatoes.

While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, then the tomatoes, pour over the cream mix, then finally sprinkle over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Scatter over the remaining basil and serve in slices.



280 g Mehl

140 g Butter

Prise Salz



300 g Tomaten


Prise Salz

50 g geriebener Parmesan

2 Eier

300 g Crème Fraiche (2 kleine Becher)

einige Basilikumblätter

Mehl mit der Butter in eine Schüssel geben und mit den Händen gut durchkneten. 8 Esslöffel kaltes Wasser hinzufügen und zu einem glatten Teig kneten. Zu einer Kugel formen und 30 Minuten kalt stellen.

Den Backofen auf 180 Grad vorheizen. Tomaten mit etwas Öl beträufeln, salzen und pfeffern und in den Ofen geben. Den Teig auf einer bemehlten Arbeitsfläche so ausrollen, dass er etwas über den Rand der Backform hinausragt. Den Teig mit einer Gabel einstechen, Backpapier über den Teig legen und mit getrockneten Hülsenfrüchten im Ofen 5-10 Minuten blindbacken.

Währenddessen die Eier in einer Schüssel mit einer Gabel verrühren. Crème Fraiche und einige Basilikumblätter dazugeben, salzen und pfeffern.

Backform und Tomaten aus dem Ofen nehmen. Die Hülsenfrüchte entfernen und die Tomaten auf dem Teig verteilen. Die Eimischung darüber gießen, Parmesankäse darauf verteilen und für 20-25 Minuten im Ofen backen.

 – Liz