Roas ted Che rry Toma to Tart

Essentials (South Africa) - - FOOD -

Serves 6 Ready in

1 hr 20 min + chill­ing

250g ready-made short­crust pas­try For the fill­ing 500g cherry toma­toes 1 tbsp olive oil

2 tbsp shred­ded basil, plus ex­tra for gar­nish 300ml cream 2 medium eggs


Heat the oven to 190°C. Place a bak­ing sheet in the oven to heat up. 2

Line a 23cm fluted flan tin with the pas­try. Prick the base, and chill it for at least 20 min. Mean­while, place the toma­toes in a roast­ing tin and driz­zle over the oil.


Line the pas­try case with bak­ing pa­per and fill with bak­ing beans. Place on the hot bak­ing sheet in the oven and put the toma­toes on the shelf be­low and cook for 12 min. Re­move both the toma­toes and pas­try from the oven. Lift out the bak­ing pa­per with the bak­ing beans. 4

Re­turn the pas­try to bake for 5-7 min more, un­til it’s a light-golden colour. Re­move from the oven. Re­duce the oven tem­per­a­ture to 180°C. 5 To make the fill­ing, spread toma­toes out in the pas­try case. Scat­ter over the shred­ded basil. Beat the cream with the eggs. Sea­son. Pour into the pas­try case (if the pas­try case shrunk back dur­ing bak­ing, it might not take all of this liq­uid). Bake in the cen­tre of the oven for 30-40 min, un­til the fill­ing has just set. Re­move from the oven and leave to cool in the tin for 10 min, then re­move from the tin. Serve with basil leaves scat­tered on top.

1 874kJ per serv­ing 36g fat 1.7g sat fat

Easy snack idea

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